Linguine With Eggplant Recipes

Steps:

• In a large pot, cook linguine according to package directions and drain.
• Put linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
• In the same pot, heat the remaining olive oil over medium-high heat.
• Saute the eggplant for 10 to 12 minutes, until lightly browned.
• Add garlic powder, oregano, salt, and pepper.
• Saute for about 5 more minutes.
• Add tomatoes, parsley, and linguine and toss gently until heated through.
• Serve immediately.

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
• Pour sauce over pasta.

Steps:

• Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until beginning to smoke, then add eggplant and cook, stirring occasionally, until browned and tender, about 10minutes. Transfer to paper towels to drain.
• Add onion, garlic, and remaining 2 tablespoons oil to skillet and cook over moderate heat, stirring occasionally, until onion is golden, 8 to 10 minutes. Add tomatoes (including juice), oregano, salt, and red pepper flakes and simmer, uncovered, until sauce is thickened and most of liquid is evaporated, about 10 minutes.
• While tomato sauce is simmering, cook linguine in a 6- to 8-quart pot of until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return to pot. Add tomato sauce and toss to coat, then add eggplant, parsley, and some reserved cooking water if necessary (to thin sauce) and gently toss. Season with salt and pepper and transfer to a bowl. Sprinkle with some of cheese and serve remainder on the side.

Steps:

• Peel garlic. Trim stem ends of eggplants. Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices. In a large sieve drain tomatoes. Transfer tomatoes to a bowl and squeeze to break into smaller pieces.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning, until golden brown on both sides. Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer. Season eggplant with salt and pepper.
• Pour off oil from skillet and wipe clean with paper towels. Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden. Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes. Season sauce with salt and pepper.
• While sauce is simmering, cook pasta until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander. Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick. Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.
• Garnish pasta with basil and serve remaining cheese on the side.