Eggplant and Sun-Dried Tomato Linguine

🥘 Ingredients

• chili flakes
  1 tsp
• diced tomatoes
  2 box
• eggplant
  2 unit
• fresh mozzarella
  8 oz
• garlic (minced)
  4 clove
• linguine
  12 oz
• olive oil
  2 tbsp
• parsley (chopped)
  1/4 oz
• pepper
• salt
• sugar
  1 tsp
• sun-dried tomatoes (sliced)
  3 oz
• yellow onion (chopped)
  1 unit

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cut eggplant into 1/2-inch cubes. Toss on a baking sheet with a large drizzle of olive oil and a pinch each of salt and pepper . Roast in oven until soft and golden, tossing halfway through, ⏱️ 20 minutes .

   eggplant: 2 unit, olive oil: 2 tbsp, salt, pepper
2. 

   2

   Halve, peel, and finely chop yellow onion . Thinly slice sun-dried tomatoes . Mince or grate garlic . Roughly chop parsley . Tear fresh mozzarella into small pieces.

   yellow onion: 1 unit (chopped), sun-dried tomatoes: 3 oz (sliced), garlic: 4 clove (minced), parsley: 1/4 oz (chopped), fresh mozzarella: 8 oz
3. 

   3

   Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.

   linguine: 12 oz
4. 

   4

   While pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add onion, sun-dried tomatoes, garlic, and a pinch of chili flakes . Cook, tossing, until onions are very soft, 5-6 minutes. Stir in diced tomatoes and sugar . Bring to a boil, then lower heat and let simmer until pasta is done cooking. Stir in reserved pasta cooking water.

   chili flakes: 1 tsp, diced tomatoes: 2 box, sugar: 1 tsp
5. 

   5

   When eggplant is done, stir into pan with sauce, along with linguine, mozzarella, and half the parsley. Toss until thoroughly combined and cheese has melted. Season with salt and pepper.
6. 

   6

   Divide pasta mixture between plates and drizzle with olive oil, if desired. Garnish with remaining parsley and serve.