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Sicilian Linguine and Eggplant

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

  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.


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

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