Linguine With Eggplant (Aubergine) -Basil Sauce

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a simple, yet delicious, pasta dish. The pinolas, or pine nuts, along with the rosemary, basil, and thyme, give the dish a soft, herbal flavor. Delicious!

Ingredients Nutrition

Directions

  1. Cook the linguine according to the package directions. Drain and place in a large bowl.
  2. Meanwhile, warm the oil in a 4-quart Dutch oven over medium-high heat.
  3. Add the eggplant, bell peppers, onion, and garlic and cook, stirring occasionally, for 8 minutes, or until softened.
  4. Add the basil, pine nuts, thyme, and rosemary.
  5. Cook, stirring occasionally, for 10 minutes, or until the flavors are blended.
  6. Stir in the broth, salt, and pepper.
  7. Reduce heat to medium-low and simmer for 15 minutes, or
  8. until the sauce begins to thicken.
  9. Spoon the sauce over the pasta and toss to coat.
  10. Sprinkle with Parmesan.

Reviews

(2)
Most Helpful

delicious, simple, summer garden food. wish i'd had fresh thyme and rosemary to add, but it was truly delightful.

Carianne August 11, 2005

All my ingredients were homemade or garden fresh and this was wonderful. I did use more than the recommended broth in order to get the eggplant to "melt" into the sauce.This is also a very attractive recipe and Dh didn't seem to notice that he didn't have any meat with his dinner. Great recipe, Nicole.

sugarpea July 21, 2005

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