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Linguine with Eggplant Ragout

December 2010
Linguine with Eggplant Ragout

by 138 people

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This elegant, meatless main course makes a great special-occasion supper for vegetarians.

Makes: 4 servings

Prep: 10 mins

Cook: 1 hr

Ingredients
  • 2 eggplants (about 2 pounds)
  • 1 pound linguine pasta
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 14 1/2 ounce can  chopped tomatoes
  • Salt and pepper
  • 1/3 cup chopped fresh basil
Directions
  1. Preheat the oven to 350 degrees . Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
  2. Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.
  4. Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.