Linguine With Eggplant (Aubergine) -Basil Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a simple, yet delicious, pasta dish. The pinolas, or pine nuts, along with the rosemary, basil, and thyme, give the dish a soft, herbal flavor. Delicious! Ingredients:
12 ounces linguine |
2 teaspoons olive oil |
1 small eggplant, cut into 1/2-inch, cubes |
2 red bell peppers or 2 yellow bell peppers, chopped |
1 large onion, chopped |
3 garlic cloves, chopped |
1/2 cup fresh basil, chopped |
2 tablespoons pine nuts, toasted |
1 teaspoon fresh thyme leave, chopped (or 1/2 tsp. dried) |
1 teaspoon fresh rosemary, chopped (or 1/2 tsp. dried) |
1 cup fat-free chicken broth |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
3/4 cup freshly grated parmesan cheese (or 3 oz) |
Directions:
1. Cook the linguine according to the package directions. Drain and place in a large bowl.
2. Meanwhile, warm the oil in a 4-quart Dutch oven over medium-high heat.
3. Add the eggplant, bell peppers, onion, and garlic and cook, stirring occasionally, for 8 minutes, or until softened.
4. Add the basil, pine nuts, thyme, and rosemary.
5. Cook, stirring occasionally, for 10 minutes, or until the flavors are blended.
6. Stir in the broth, salt, and pepper.
7. Reduce heat to medium-low and simmer for 15 minutes, or
8. until the sauce begins to thicken.
9. Spoon the sauce over the pasta and toss to coat.
10. Sprinkle with Parmesan.
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