Linguine with Eggplant and Olives

[Guest guest]

Linguine with Eggplant and Olives

 

12 ounces linguine, uncooked

1/3 cup olive oil

3 cloves garlic, minced

1 large onion, chopped

1 large eggplant, chopped into 1-inch cubes

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. thyme

3 medium tomatoes, coarsely chopped

1 1/2 cups black olives, whole or sliced

3/4 cup Italian parsley, chopped

 

Cook linguine in boiling water for 10 minutes or until done. Drain.

Heat olive oil in a 12-inch 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 to 2 minutes, stirring occasionally. Add olives and

simmer for 5 to 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.

Makes 6 servings.

 

 

 

 

Everyone is raving about the all-new Mail Beta.