Eggplant Linguine Recipe
Ingredients
| 1 medium-sized eggplant, cut into 1-inch cubes | ||
| 1 medium-sized onion, quartered and sliced | ||
| Olive oil | 6 Tablespoon | |
| Mushrooms | 3 Cup (16 tbs), sliced | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Dry oregano | 1/2 Teaspoon, crumbled | |
| Basil | 1/2 Teaspoon, crumbled | |
| Garlic | 3 Clove (5gm), pressed | |
| Marinara sauce | 3 Cup (16 tbs) | |
| Linguine | 1 pound, cooked, drained | |
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle eggplant cubes generously with salt. Let stand 30 minutes. Rinse and drain.
In a heavy 6-quart pot, saute onion in 3 tablespoons of the olive oil until slightly golden. Add remaining 3 tablespoons of oil along with eggplant, mushrooms and carrots. Saute for 8 to 10 minutes. Add oregano, basil, salt, pepper and garlic, mixing well. Stir in marinara sauce.
Bring to a low boil. Reduce heat and simmer covered for 1 hour, stirring occasionally, until eggplant is very soft.
Arrange linguine on a platter or in a large bowl. Cover with sauce and sprinkle with Parmesan cheese.
In a heavy 6-quart pot, saute onion in 3 tablespoons of the olive oil until slightly golden. Add remaining 3 tablespoons of oil along with eggplant, mushrooms and carrots. Saute for 8 to 10 minutes. Add oregano, basil, salt, pepper and garlic, mixing well. Stir in marinara sauce.
Bring to a low boil. Reduce heat and simmer covered for 1 hour, stirring occasionally, until eggplant is very soft.
Arrange linguine on a platter or in a large bowl. Cover with sauce and sprinkle with Parmesan cheese.
Chef
