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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 colour. 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.
