Sicilian Linguine and Eggplant

SERVES: 4

COOK TIME: 25 Min

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!

What You'll Need

1 pound linguine
2/3 cup olive oil, divided
2 small eggplant (about 1 pound), cut into -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

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.
In the same pot, heat the remaining oil over medium-high heat. Saute the eggplant for 10 to 12 minutes, until lightly browned.
Add the garlic powder, oregano, salt, and pepper and saute for 3 to 5 minutes.
Add the tomatoes, parsley, and linguine, and toss gently until heated through. Serve immediately.