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Categories: Corn-Free, Dairy-Free, Egg-Free, Fall, High Fiber, Pasta, Soy-Free, Vegan
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.
12 ounces (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
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
Calories: 401
Total Fat: 17g
% Calories from fat: 37%
Protein: 9g
Carbohydrate: 55g
Cholesterol: 0mg
Sodium: 312mg
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