|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)|
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.
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