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.