Teresa's Recipes
Linguine with Eggplant and Mozzarella
Indulge in this delightful Italian-inspired dish that brings together the creamy richness of mozzarella, the savory depth of sautéed eggplant, and the fresh burst of ripe tomatoes over al dente linguine. Each bite is a harmonious blend of flavors and textures, making it a perfect comfort meal or a festive gathering dish. This recipe pays homage to the rustic kitchens of Southern Italy, where fresh, seasonal ingredients shine in simple yet mouthwatering preparations.
Ingredients
- 12 ounces Linguine
- 1 medium, diced Eggplant
- 3 tablespoons Olive oil
- 3 cloves, minced Garlic
- 4 medium, chopped Tomatoes
- 8 ounces, diced or torn Mozzarella
- 1/2 cup, chopped, plus extra for garnish Fresh basil
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 400
- Fat: 18g
- Carbs: 50g
- Protein: 14g
- Sodium: 300mg
- Sugar: 6g
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and season with a pinch of salt. Sauté for about 10 minutes, or until the eggplant is soft and browned, stirring occasionally.
- Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
- Stir in the chopped tomatoes and cook for about 10 minutes, allowing the mixture to simmer and the sauce to thicken. If it gets too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Add the cooked linguine to the skillet and toss to combine with the eggplant and tomato sauce.
- Fold in the mozzarella and chopped basil, stirring gently until the cheese is melted and the pasta is well coated. If needed, adjust the consistency with more pasta water.
- Season the dish with salt and pepper to taste. Serve hot, garnished with extra basil for a fresh touch.
Tips
- For a kick of heat, add a pinch of red pepper flakes when cooking the garlic.
- You can substitute zucchini or bell peppers for eggplant if preferred.
- Serve this dish with a side of garlic bread or a light green salad for a complete meal.