Linguine with Eggplant and Olives

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Wine Pairings

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.

Preparation facts

Servings: 6

Yield: 12 cups (2.8L)

Ingredients

12 oz (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

Serving Size 1 serving

Calories 367

Calories from Fat 146 (40%)

% Daily Value*

26%Total Fat 17g

11%Saturated Fat 2.2g

Polyunsaturated Fat 1.4g

Monounsaturated Fat 8.9g

0%Cholesterol 0mg

13%Sodium 305mg

13%Potassium 451mg

16%Total Carbohydrate 48g

26%Dietary Fiber 6.4g

Sugars 4g

Sugar Alcohols 0g

16%Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath