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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A very simple recipe. This smells so good cooking. And tastes just as good as it smells. I found this gem online while trying to figure out what to do with fresh eggplant from the garden. Ingredients:
1 lb linguine |
2/3 cup olive oil, divided |
2 small eggplants, cut into 1/2-inch chunks |
3/4 teaspoon garlic powder |
1/2 teaspoon dried oregano |
3/4 teaspoon salt |
1/2 teaspoon pepper |
4 plum tomatoes, chopped |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a large pot, cook linguine according to package directions and drain.
2. Put linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
3. In the same pot, heat the remaining olive oil over medium-high heat.
4. Saute the eggplant for 10 to 12 minutes, until lightly browned.
5. Add garlic powder, oregano, salt, and pepper.
6. Saute for about 5 more minutes.
7. Add tomatoes, parsley, and linguine and toss gently until heated through.
8. Serve immediately.
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