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Sicilian Linguine and Eggplant

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Even if you don't consider yourself an eggplant-lover, we recommend trying our Sicilian Linguine and Eggplant. It's flavor-packed and sure to change your mind one taste bud at a time!

Serves: 4

Cooking Time: 25 min

What You'll Need:
  • 1 pound linguine
  • 2/3 cup olive oil, divided
  • 2 small eggplant (about 1 pound), cut into ½-inch chunks (see Note)
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 plum tomatoes, chopped
  • 2 tablespoons chopped fresh parsley
What To Do:
  1. In a large pot, cook and drain the linguine according to the package directions. Place the linguine in a large bowl and toss with 2 tablespoons oil; set aside.
     
  2. In the same pot, heat the remaining oil over medium-high heat. Saute the eggplant for 10 to 12 minutes, until lightly browned.
     
  3. Add the garlic powder, oregano, salt, and pepper and saute for 3 to 5 minutes.
     
  4. Add the tomatoes, parsley, and linguine, and toss gently until heated through. Serve immediately.
Note

If you prefer, go ahead and peel the eggplant before cutting them into chunks.

OOH ITS SO GOOD!

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