Basic 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 (1 gram) oregano
1/2 tsp (1 gram) basil
1/2 tsp (1 gram) thyme
1 1/2 cups Oil Cured Black Olives
3/4 cup chopped parsley
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.
Linguine with Eggplant Sauce
1 lb. Italian sausage Extra Virgin Olive Oil
2 tbs. water
2 tbs. parsley
1 chopped eggplant
Don't forget the Linguine !
Remove sausage from casing and brown, then Drain.
Cook eggplant in oil and water until tender.
Add garlic and Salt.
Toss in pasta, meat and parsley.
Drain and Serve.