Linguine with Eggplant and Olives

Related recipes: Corn-Free, Dairy-Free, Egg-Free, Eggplant, Fall, Garlic, Herbs, High Fiber, Main Dishes, Olives, Onions, Pasta, Side Dishes, Soy-Free, Vegan, Vegetarian

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Make it a Meal

Add these dishes to make a full meal:

Grilled Eggplant Slices

Weeknight Meatball Stew

Grandma Kirschner’s Date Nut Bread

Wine Pairings

A very rich vegetable pasta dish, as quite a bit of oil is needed to fry the eggplant. Use only the freshest ingredients for this simple yet elegant dish.

Preparation facts

Servings: 6

Yield: 12 cups (2.8L)

Ingredients

12 oz (340g) linguine, uncooked

1/3 cup (80mL) olive oil

3 cloves garlic, minced

1 large onion, chopped

1 large eggplant, chopped into 1-inch (2.5cm) cubes

1/2 tsp (1g) oregano

1/2 tsp (1g) basil

1/2 tsp (1g) thyme

3 medium tomatoes, coarsely chopped

1 1/2 cups (240g) black olives, whole or sliced

3/4 cup (45g) Italian parsley, chopped

Directions

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

Heat olive oil in a 12-inch (30cm) 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 1–2 minutes, stirring occasionally. Add olives and simmer for 5–10 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.

Nutrition facts

Serving Size 1 serving
Calories 367
Calories from Fat 146 (40%)
% Daily Value*
26%Total Fat 17g
11%Saturated Fat 2.2g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 8.9g
0%Cholesterol 0mg
13%Sodium 305mg
13%Potassium 451mg
16%Total Carbohydrate 48g
26%Dietary Fiber 6.4g
Sugars 4g
Sugar Alcohols 0g
16%Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.