Eggplant is an ideal pair for pasta in this Mediterranean-inspired recipe. The memorable combination of eggplant, tomatoes, mint, and goat cheese is a winner.
Prep Time:15 minutesmins
Cook Time:15 minutesmins
Total Time:30 minutesmins
SERVINGS
4
Equipment
Large Deep Skillet
Large Saucepan
Ingredients
1/3cupextra-virgin olive oil
2cupscubed eggplant10 ounces
1small red onioncubed
1 1/2cupsgrape tomatoeshalved
2large garlic clovesminced
3/4teaspoonsea salt
10ouncesdry linguine
3ouncessoft goat cheesecrumbled
1/4cupfresh small mint leaves
Instructions
Heat the oil in a large, deep skillet over medium heat. Add the eggplant and onion and cook while stirring until the eggplant is softened and just cooked through, about 10 minutes. Increase heat to medium-high, add the tomatoes, garlic, and salt, and cook while stirring until the garlic is fragrant, about 2 minutes.
Meanwhile, in a large saucepan, boil linguine in (salted) water per package directions, about 8 minutes. Drain the linguine, reserving 1/4 cup of the pasta cooking liquid.
Add the drained linguine and desired amount of the reserved pasta cooking liquid to the skillet with the eggplant mixture over medium-high heat, and toss with tongs to combine.
Transfer to bowls, sprinkle with the goat cheese and mint, and serve.