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Linguine With Eggplant And Tomato Sauce

Canadian.Recipes's picture
  Eggplant 1 Medium
  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)
  Linguine 1 Pound
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
23 Minutes
Ready In: 
28 Minutes

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Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2102 Calories from Fat 356

% Daily Value*

Total Fat 46 g70.4%

Saturated Fat 11.4 g57.1%

Trans Fat 0 g

Cholesterol 160.9 mg53.6%

Sodium 2747.5 mg114.5%

Total Carbohydrates 343 g114.5%

Dietary Fiber 37.5 g150.1%

Sugars 52 g

Protein 81 g161.9%

Vitamin A 214.2% Vitamin C 561.5%

Calcium 72.6% Iron 72.4%

*Based on a 2000 Calorie diet


Linguine With Eggplant And Tomato Sauce Recipe