Linguine with Eggplant Ragout

Linguine with Eggplant Ragout This elegant, meatless main course makes a great special-occasion supper for vegetarians

This elegant, meatless main course makes a great special-occasion supper for vegetarians.

Makes: 4 servings

Prep: 10 mins

Cook: 1 hr

Ingredients

2 eggplants (about 2 pounds)

1 pound linguine pasta

1/4 cup extra-virgin olive oil

4 cloves garlic, finely chopped

1 14 1/2 ounce can  chopped tomatoes

Salt and pepper

1/3 cup chopped fresh basil

Directions

  1. Preheat the oven to 350 degrees . Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
  2. Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.
  4. Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.

Credit to Rachael Ray

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