Roasted Eggplant and Sausage With Linguine

"I found this recipe in a magazine and made some very slight changes. I used a gluten free linguine but think it would be just as good served with spaghetti squash. It is a delicious gluten free meal whether served with gluten free pasta or the cooked spaghetti squash."
 
Roasted Eggplant and Sausage With Linguine created by Leggy Peggy
Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Lightly drizzle the cut eggplant with olive oil and sprinkle with fresh ground black pepper. Place on a roasting pan and put in 400 degree oven. Roast for 20 to 25 minutes or until eggplant is tender and begins to brown.
  • Warm a small amount of olive oil in a large skillet. Saute onions over medium low heat until they begin to brown slightly, stir in sausage and garlic. Cook until sausage is cooked through. Add in the tomatoes, crushing slightly with a potato masher. Season with oregano, pepper flakes, salt and ground black pepper to taste. Allow the sauce to simmer for 10 to 15 minutes to thicken.
  • Put on a pot of water to boil. Add in linguine and cook according to package directions. Reserve a cup of the pasta water, drain pasta and set aside.
  • To the meat mixture, add in the raisins, capers and wine vinegar. Simmer for 5 to 7 minutes. Stir in eggplant and parsley. Turn off heat and add in drained pasta. While tossing with tongs add in enough of the reserved pasta water to help sauce coat the cooked pasta.
  • Divide the mixture into fourths and crumble feta over all. Sprinkle with additional parsley if desired and serve.
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RECIPE MADE WITH LOVE BY

@PaulaG
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@PaulaG
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"I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing."
 

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  1. Leggy Peggy
    Wow, did this take me down memory lane. In my childhood, my family went to few restaurants, but there was an Italian one that we visited every now and then. I'm positive this was their pasta sauce. I love it, love it, love it. I did make a few changes, but nothing extreme. Used a whole small onion, no raisins (just didn't seem right), a heaped tablespoon of capers, fettucine and basil (my garden supply of parsley was gone). I will make this again, exactly the same way, and savour the meal as well as the memories. Thanks so very much for posting this unexpected bit of my food history.
     
  2. Leggy Peggy
    Roasted Eggplant and Sausage With Linguine Created by Leggy Peggy
  3. PaulaG
    Roasted Eggplant and Sausage With Linguine Created by PaulaG
  4. PaulaG
    I found this recipe in a magazine and made some very slight changes. I used a gluten free linguine but think it would be just as good served with spaghetti squash. It is a delicious gluten free meal whether served with gluten free pasta or the cooked spaghetti squash.
     
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