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Eggplant Linguine

Veggie.Lover's picture
  Eggplant 1 Medium, cut into 1 inch cubes
  Onion 1 Medium, quartered and sliced
  Olive oil 6 Tablespoon
  Sliced mushrooms 3 Cup (48 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Crumbled dry oregano 1⁄2 Teaspoon
  Crumbled dry basil 1⁄2 Teaspoon
  Garlic 3 Clove (15 gm), pressed
  Marinara sauce 3 Cup (48 tbs)
  Linguine 1 Pound, cooked, drained
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

Sprinkle eggplant cubes generously with salt. Let stand 30 minutes. Rinse and drain.
In a heavy 6-quart pot, saute onion in 3 tablespoons of the olive oil until slightly golden. Add remaining 3 tablespoons of oil along with eggplant, mushrooms and carrots. Saute for 8 to 10 minutes. Add oregano, basil, salt, pepper and garlic, mixing well. Stir in marinara sauce.
Bring to a low boil. Reduce heat and simmer covered for 1 hour, stirring occasionally, until eggplant is very soft.
Arrange linguine on a platter or in a large bowl. Cover with sauce and sprinkle with Parmesan cheese.

Recipe Summary

Preparation Time: 
5 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2730 Calories from Fat 974

% Daily Value*

Total Fat 115 g177.7%

Saturated Fat 19.8 g98.8%

Trans Fat 0 g

Cholesterol 160.9 mg53.6%

Sodium 1876.9 mg78.2%

Total Carbohydrates 352 g117.4%

Dietary Fiber 39.1 g156.3%

Sugars 42.8 g

Protein 74 g148.4%

Vitamin A 518% Vitamin C 65.5%

Calcium 70.2% Iron 80.7%

*Based on a 2000 Calorie diet


Eggplant Linguine Recipe