Eggplant and Sun-Dried Tomato Linguine

🥘 Ingredients

• chili flakes
  pinch
• diced tomatoes
  14 oz
• eggplant
  1 medium
• fresh mozzarella
  4 oz
• garlic
  3 cloves
• linguine
  8 oz
• olive oil
  3 tbsp
• parsley
  1 bunch
• pepper
  pinch
• salt
  pinch
• sugar
  ½ tsp
• sun-dried tomatoes
  2 tbsp
• water
  ½ cup
• yellow onion
  1 medium

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cut eggplant into ½-inch cubes. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper . Roast in oven until soft and golden ⏱️ 20 minutes , tossing halfway through.

   eggplant: 1 medium, olive oil: 3 tbsp, salt: pinch, pepper: pinch
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 medium, sun-dried tomatoes: 2 tbsp, garlic: 3 cloves, parsley: 1 bunch, fresh mozzarella: 4 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 water pasta cooking water, then drain.

   linguine: 8 oz, water: ½ cup
4. 

   4

   While pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add yellow onion, sun-dried tomatoes, garlic, and a pinch of chili flakes (to taste). 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: pinch, diced tomatoes: 14 oz, sugar: ½ tsp
5. 

   5

   When eggplant is done, stir into pan with sauce, along with linguine, fresh mozzarella, and half the parsley. Toss until thoroughly combined and cheese has melted ⏱️ 2 minutes . 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.