Linguine with Eggplant and Olives

Ingredients

• 12 oz linguine, uncooked

• 1/3 cup olive oil

• 3 cloves garlic, minced

• 1 large onion, chopped

• 1 large eggplant, chopped into 1-inch (2.5cm) cubes

• 1/2 tsp oregano

• 1/2 tsp basil

• 1/2 tsp thyme

• 3 medium tomatoes, coarsely chopped

• 1 1/2 cups black olives, whole or sliced

• 3/4 cup Italian parsley, chopped

A very rich vegetable pasta dish, as quite a bit of oil is needed to fry the eggplant. Use only the freshest ingredients for this simple yet elegant dish.

Directions

• Cook linguine in boiling water for 10 minutes or until done. Drain.
• Heat olive oil in a 12-inch (30cm) non-stick skillet and sauté garlic and onions. Add cubed eggplant and fry for about 10 minutes, until eggplant is soft and turns a dark color. Add oregano, basil and thyme and cook for 1 minute more. Add tomatoes and cook for 1–2 minutes, stirring occasionally. Add olives and simmer for 5–10 minutes, until the tomatoes cook down a bit. The sauce should be thick. Transfer pasta into the skillet and toss to soak up all the juices in the skillet.
• Place in a warmed serving bowl and top with parsley. Serve with Parmesan cheese, if desired.