Linguine With Eggplant And Tomato Sauce
|Onions||2 , sliced|
|Sweet red pepper||1 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Canned plum tomatoes||28 Ounce (1 Can, 798 Milliliter)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
With fork, pierce eggplant all over; wrap in paper towel and place on plate.
Microwave at High for 8 to 10 minutes or until softened and skin is wrinkled, turning over halfway through.
Let stand for 10 minutes.
In 12-cup (3 L) casserole, combine onions, red pepper, garlic and oil; cover with waxed paper and microwave at High for 2 minutes or until softened, stirring once.
Add tomatoes and microwave, covered with waxed paper, at High for 15 minutes, stirring twice.
Scoop out eggplant flesh and stir into tomato mixture along with parsley.
Season with salt and pepper to taste.
In large pot of boiling salted water, cook linguine according to package directions or until al dente (tender but firm); drain.
Toss with tomato sauce mixture and serve.
Pass Parmesan cheese separately.