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Eggplant Linguine 

Linguine with Eggplant and Olives

Linguine with Eggplant Sauce
 

Eggplant Linguine

Saute eggplant chunks in a light oil,.

Boil linguine (or your favorite pasta) according to the directions on the package.

Make a verdi sauce by melting 4 tablespoon butter or margarine in a sauté pan.

Add 2 cloves garlic, chopped and sauté until lightly golden before adding

4 tablespoons chopped parsley. - Cook and stir until the parsley is heated through, about 1 minute.  Toss the pasta with the verdi sauce and top with sautéed eggplants and grated Parmesan cheese.

Linguine with Eggplant and Olives

3 medium plum tomatoes - chopped
12 ounces  uncooked  linguine
1/3 cup Extra Virgin Olive Oil
3 cloves garlic, minced
1 large onion, chopped
1 large eggplant, chopped into 1-inch cubes
1/2 tsp (1g) oregano
1/2 tsp (1g) basil
1/2 tsp (1g) thyme
1 1/2 cups  Oil Cured Black Olives, whole or sliced
3/4 cup chopped parsley

Directions
Cook linguine in boiling water for 10 minutes or until done then Drain.
Heat olive oil in a non-stick pan - sauté garlic and onions.

Add  eggplant cubes - fry about 10 minutes, until eggplant is soft and turns dark . Add basil ,oregano, and thyme and cook for another minute. Add tomatoes and cook for 2 minutes, stirring occasionally. Add olives and simmer for about 10 minutes, let the tomatoes cook down a bit.

The sauce should be thick. Transfer pasta into the skillet and toss to soak up all the juices in the skillet.
Place in a warmed serving bowl and Serve with desired toppings.

 

.

1 lb. Italian sausage
 Extra Virgin Olive Oil
2 tbs. water
2 tbs. parsley
1 chopped eggplant
garlic salt

Don't forget the Linguine !

Directions

Prepare linguine.
Remove sausage from casing
and brown. Drain.
Cook eggplant in oil and water
until tender. Add garlic. Salt.
Toss in pasta, meat and parlsey.
Drain. Serve.

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