Linguine With Eggplant (Aubergine) -Basil Sauce Recipe

Name: Linguine With Eggplant (Aubergine) -Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces linguine; 2 teaspoons olive oil; 1 small eggplant, cut into 1/2-inch, cubes; 2 red bell peppers or 2 yellow bell peppers, chopped; 1 large onion, chopped; 3 garlic cloves, chopped; ½ cup fresh basil, chopped; 2 tablespoons pine nuts, toasted; 1 teaspoon fresh thyme leave, chopped (or 1/2 tsp. dried); 1 teaspoon fresh rosemary, chopped (or 1/2 tsp. dried); 1 cup fat-free chicken broth; ¼ teaspoon salt; ⅛ teaspoon ground black pepper; ¾ cup freshly grated parmesan cheese (or 3 oz)

Servings: persons

12 ounces linguine
2 teaspoons olive oil
1 small eggplant, cut into 1/2-inch, cubes
2 red bell peppers or 2 yellow bell peppers, chopped
1 large onion, chopped
3 garlic cloves, chopped
½ cup fresh basil, chopped
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme leave, chopped (or 1/2 tsp. dried)
1 teaspoon fresh rosemary, chopped (or 1/2 tsp. dried)
1 cup fat-free chicken broth
¼ teaspoon salt
⅛ teaspoon ground black pepper
¾ cup freshly grated parmesan cheese (or 3 oz)

1
Cook the linguine according to the package directions.
2
Drain and place in a large bowl.
3
Meanwhile, warm the oil in a 4-quart Dutch oven over medium-high heat.
4
Add the eggplant, bell peppers, onion, and garlic and cook, stirring occasionally, for 8 minutes, or until softened.
5
Add the basil, pine nuts, thyme, and rosemary.
6
Cook, stirring occasionally, for 10 minutes, or until the flavors are blended.
7
Stir in the broth, salt, and pepper.
8
Reduce heat to medium-low and simmer for 15 minutes, or
9
until the sauce begins to thicken.
10
Spoon the sauce over the pasta and toss to coat.
11
Sprinkle with Parmesan.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces linguine, 2 teaspoons olive oil, 1 small eggplant, cut into 1/2-inch, cubes, 2 red bell peppers or 2 yellow bell peppers, chopped, and more.

Yes, Linguine With Eggplant (Aubergine) -Basil Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine With Eggplant (Aubergine) -Basil Sauce

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