Linguine with Eggplant Ragout
The theme--when GOOD VEGGIES GO BAD!! Here comes another recipe that started with "Oh no these eggplants are going to turn bad if I don't use them soon!" This is a Rachael Ray recipe. It was fast and easy to make and perfect for a Meatless Monday.
2 eggplants (about 2 pounds)
1 pound linguine pasta (Cook and RESERVE 1/2 C pasta water)
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
One 14.5-ounce can chopped tomatoes
Salt and pepper
1/3 cup chopped fresh basil (note I am still using my frozen basil from last fall)
Preheat the oven to 350°.
Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour.
Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
**I used the food processor to make the consistency chopped and smoother**
Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes.
***BE careful and dont burn the garlic--if you do throw it out and restart***
Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes.
Stir in the eggplant and I added the basil here; heat through.
Season with salt and pepper.
Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.
***I did this backward and add the pasta water and then served the sauce over the whole wheat linguine.
Top the sauce with parmesan cheese as well.
2 eggplants (about 2 pounds)
1 pound linguine pasta (Cook and RESERVE 1/2 C pasta water)
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
One 14.5-ounce can chopped tomatoes
Salt and pepper
1/3 cup chopped fresh basil (note I am still using my frozen basil from last fall)
Preheat the oven to 350°.
Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour.
Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
**I used the food processor to make the consistency chopped and smoother**
Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes.
***BE careful and dont burn the garlic--if you do throw it out and restart***
Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes.
Stir in the eggplant and I added the basil here; heat through.
Season with salt and pepper.
Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.
***I did this backward and add the pasta water and then served the sauce over the whole wheat linguine.
Top the sauce with parmesan cheese as well.
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