cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 650 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 (14.5 oz) cans diced tomatoes
  • 2 eggplants
  • 1 small pkg fresh basil
  • 6 cloves garlic
  • 12 oz linguine pasta
  • 1 oz Parmesan cheese
  • 1 medium yellow onion
  • black pepper
  • brown sugar
  • crushed red pepper
  • extra virgin olive oil
  • Italian seasoning
  • oregano, dried
  • salt
  • white wine vinegar

Instructions

  1. Preheat oven to 425°F.
  2. Wash and large dice eggplant. Transfer to a sheet pan. Drizzle with oil and season with oregano, salt, and pepper; toss to coat.
    • 2 eggplant
    • 4 tbsp extra virgin olive oil
    • 1 tsp oregano
    • ½ tsp salt
    • ¼ tsp black pepper
  3. Place in the oven and, stirring halfway though, bake until softened and browned, about 20 minutes.
  4. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    • about 14 cups water
    • 2 tbsp salt
    • 12 oz (1 quarter coin = 2 oz) linguine pasta
  5. Heat a sauté pan over medium heat.
  6. Peel and mince onion and garlic.
    • 1 medium yellow onion
    • 6 cloves garlic
  7. Coat bottom of pan with oil. Add onion and, stirring frequently, cook until softened, 4-5 minutes.
    • about 2 tbsp extra virgin olive oil
  8. Wash and dry basil. Pick leaves off the stems, roll up crosswise, and thinly slice into ribbons.
    • 1 small pkg fresh basil
  9. Add garlic and pepper to pan. Stir until fragrant, 15-30 seconds.
    • ½ tsp crushed red pepper
  10. Add tomatoes, vinegar, sugar, spices, and ½ of the basil (save the rest for garnishing). Cook for 4-6 minutes.
    • 2 (14.5 oz) cans diced tomatoes
    • 1 tsp white wine vinegar
    • ⅛ tsp brown sugar
    • 1 tsp Italian seasoning
    • ½ tsp salt
  11. Shave or grate ¼ cup of Parmesan.
    • 1 oz Parmesan cheese
  12. Drain pasta and add to pan with tomatoes. Add eggplant and toss to combine.
  13. To serve, place pasta in a shallow bowl or on a plate. Garnish with remaining basil and sprinkle with Parmesan. Enjoy!

Nutrition per Serving

Calories
650
Fat
25g
Net Carbs
75g
Protein
19g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • cutting board
  • garlic press (optional)
  • grater
  • large pot
  • measuring cups
  • measuring spoons
  • oven mitts
  • salad spinner (optional)
  • spatula
  • stainless steel sauté pan
  • stirring spoon
  • tongs