PASTA: This is another meatless pasta recipe that you might like to try out.

LINGUINE WITH EGGPLANT AND TOMATO SAUCE:

 

 

 

1 lb. linguine pasta

1 lb. eggplant, cut into thin strips                                

2 tbsp. salt

5 tbsp. olive oil                                                           

2 cloves garlic, chopped

2 cups tomato sauce, see posted recipe                                   

4 tbsp dry white wine

¼ tsp freshly ground black pepper + 1 tsp. cayenne pepper

1 tbsp. chopped fresh oregano, or 1 tsp. dried

3-4 oz. grated Parmesan cheese

 

 

 

Place eggplant strips in a bowl with 1½ tsp. of the salt. Toss to mix and leave for 1 hour.  Rinse in cold water, drain and pat dry. Cook eggplant in 4 tbsp. hot olive oil for 5 minutes, or until crisp. Remove and set aside.

 

Add 1 tbsp. olive oil into pan and heat over medium heat until hot. Add tomato sauce, wine, black and cayenne pepper and the oregano. Simmer mixture for 5 minutes. Keep warm on low heat.

 

Cook linguine, in a large stock pot of water with 1 ½ tbsp. salt added, until al dente. Drain and add to the hot sauce together with 4 tbsp. of the pasta-cooking water. Add eggplant. Turn off heat and toss mixture for about 1 minute to coat well with sauce. Add grated cheese to serve.