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Recipe Thursday-Greek Linguine with Eggplant

Posted on November 28th, 2013 | Posted in Main Course, Recipes

I had fun experimenting with two eggplants this past week. This was the first recipe that I made-Greek Linguine with Eggplant, the second recipe is to come! It turned out delicious with some strong flavors coming from the feta and kalamata olives! It is an easy recipe to make too, so perfect for a weeknight dinner.

Greek Linguine with Eggplant 

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Yield:  6 Servings
Ingredients
1/4 cup extra-virgin olive oil (992059, 3LTR)
6 garlic cloves, peeled and sliced (03016, peeled cloves-5#)
1 medium peeled eggplant, cut into 1/2-inch cubes (00315, 6CT)
56 ounces canned whole tomatoes, crushed by hand (993306, 102OZ pouch)
salt (991862, 50#)
1 pound linguine (991529, 10#)
1/4 cup loosely packed sage, chopped (05318, 4OZ)
1 cup kalamata olives, pitted and chopped (990403, 10#)
1/2 cup crumbled feta (774395, 5#)

Method
In a large straight-sided skillet, heat oil over medium heat. When oil is hot, add garlic. Once garlic is sizzling, add eggplant. Cook eggplant for 10 minutes, constantly stirring; add tomatoes. Slosh out tomato cans with 2 cups water and add to the skillet. Bring sauce to a simmer; cook 30-40 minutes until the sauce has reduced and thickened. In the meantime, bring a large pot of salted water to a boil; cook pasta until al dente. When pasta is ready, use tongs to transfer it to the skillet of sauce. Sprinkle in sage and olives. Toss to coat the pasta with sauce, adding a bit of pasta water if the sauce seems too thick. Add salt to taste. Remove skillet from heat, toss in feta, and serve.

Recipe adapted from Lidia Bastianich’s Tagliatelle with Eggplant and Meatballs

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