Eggplant Pasta

  • Eggplant, diced
  • Black pepper
  • Salt
  • Linguine pasta, 1 16 oz box
  • Onion, 1/2 minced
  • Garlic, 4 cloves, minced
  • Olive oil
  • Crushed red pepper
  • Diced Tomatoes, 1 (14.5 oz) can
  • Crushed Tomatoes, 1 (14.5 oz) can
  • Basil
  1. Preheat oven to 500°F
  2. Wash and dice eggplant. Drizzle with oil and season with salt and pepper. Toss to coat. Transfer to sheet pan.
  3. Bake in oven for 15-20 minutes, stirring at halfway.
  4. Fill a medium saucepan halfway with water. Bring to a boil. Add salt and pasta. Cook 8-10 minutes.
  5. Heat a sauté pan over medium heat.
  6. Mince onion and garlic.
  7. Coat bottom of pan with oil. Add onion and cook for 4-5 minutes.
  8. Add garlic and pepper to pan. Stir for 15-30 seconds or until fragrant.
  9. Add tomatoes and basil. Cook for 4-6 minutes.
  10. Drain pasta and add to pan. Add eggplant and stir. Garnish with basil and serve.