8 linguine with eggplant and sauce Recipes

chinese eggplants , in 1-inch dice. you should have about 4 cups. more is fine, i have used up to 8 cups, mushroom, sliced, onion, finely diced, fresh garlic cloves, minced, italian tomatoes with basil, i use san marzano type, olive oil, chopped fresh parsley, italian seasoning herbs, sugar, salt, pepper, balsamic vinegar, pasta , of your choice usually i use penne or 16 oz linguine, for this

olive oil, chopped onion, chopped red bell pepper, chopped green bell pepper, dried basil, garlic cloves, minced, garden brown sauce, marinara sauce, cubed peeled eggplant (about 1 lb), hot cooked linguine (about 8 oz uncooked pasta), grated parmesan cheese

eggplant, 1/3-inch, peeled, buttermilk, plain asian breadcrumbs (panko), parmesan powder, chopped fresh parsley, minced fresh thyme, vegetable oil, all-purpose flour, egg wash (equal parts egg and milk), salt and ground pepper, red sauce, cooked linguine, shredded parmesan , reserved for plating

olive oil, onion, chopped, mushrooms, coarsely chopped, eggplant, peeled and cut into 1/2-inch cubes, salt, cayenne, dried thyme, canned crushed tomatoes in thick puree (1 15-oz can), canned low-sodium chicken broth or homemade stock, linguine

spaghetti or 1 lb linguine or 1 lb other pastas, eggplant, head broccoli, cut into bite-size pieces, carrots, sliced into bite-size chunks, snow peas, cut in half, toasted sesame seeds, dark sesame oil, soy sauce, balsamic vinegar, sugar, salt, hot pepper oil, sliced scallions, cilantro, chopped, fresh gingerroot, peeled and minced, garlic clove, finely chopped

eggplants, linguine, ricotta cheese, marinara sauce, black pepper , to taste, caciocavallo or 12 slices provolone cheese, cut thin, tomatoes, fresh basil sprigs