Linguine with Eggplant and Olives
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Yield: 12 cups (2.8L)
Servings: 6
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Related recipes:
Corn-Free, Dairy-Free, Egg-Free, Eggplant, Fall, Garlic, Herbs, High Fiber, Olives, Onions, Pasta, Soy-Free, Vegan, Vegetarian
A very rich vegetable pasta dish, as quite a bit of oil is
needed to fry the eggplant. Use only the freshest ingredients for this simple yet elegant
dish.
Ingredients
12 ounces (340g) linguine, uncooked
1/3 cup (80mL) olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large eggplant, chopped into 1-inch (2.5cm) cubes
1/2 tsp (1g) oregano
1/2 tsp (1g) basil
1/2 tsp (1g) thyme
3 medium tomatoes, coarsely chopped
1 1/2 cups (240g) black olives, whole or sliced
3/4 cup (45g) Italian parsley, chopped
Directions
Cook linguine in boiling water for 10 minutes or until done. Drain.
Heat olive oil in a 12-inch (30cm) non-stick skillet and sauté
garlic and onions. Add cubed eggplant and fry for about 10 minutes, until eggplant is soft and
turns a dark color. Add oregano, basil and thyme and cook for 1 minute more. Add tomatoes and
cook for 1–2 minutes, stirring occasionally. Add olives and simmer for 5–10
minutes, until the tomatoes cook down a bit. The sauce should be thick. Transfer pasta into
the skillet and toss to soak up all the juices in the skillet.
Place in a warmed serving bowl and top with parsley. Serve with
Parmesan cheese, if desired.
Nutrition Facts
Calories: 401
Total Fat: 17g
% Calories from fat: 37%
Protein: 9g
Carbohydrate: 55g
Cholesterol: 0mg
Sodium: 312mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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