Melanzana Linguine

Ingredients

• Whole wheat pasta

  dry

  3 oz or 85g

• Olive oil

  1 tbsp or 14g

• Eggplant

  raw

  ½ eggplant, unpeeled (approx 1-1/4 lb) or 274g

• Onion

  raw

  ¼ medium or 28g

• Garlic

  raw

  0 clove or 0g

• Tomatoes

  Diced - Safeway

  3 ¾ oz or 106g

• Green olives

  pickled, canned or bottled

  ⅓ cup or 45g

• Basil

  ¼ cup leaves, whole or 6g

Directions

1. For the linguine: Bring a large pot of water to the boil and cook the linguine for 8-10 minutes or until al dente. Drain the pasta and rinse to stop it from sticking together.
2. For the melanzana: Heat half of the oil in a large saucepan over a medium heat. Cook the eggplant for 8 minutes or until it is slightly soft to the touch. (If you have a small pan, cook the eggplant in batches so it cooks evenly). Remove from the pan.
3. Heat the remaining oil in the same pan and cook the onion and garlic for 5 minutes until the onion has turned soft and translucent. Return the eggplant to the pan and add the diced tomatoes. Cover and let it simmer for 5 minutes.
4. Toss the linguine, olives, and basil through the pasta sauce to coat the pasta in the delicious flavours. Stir through for a minute to allow the flavors to melf, then remove from the heat.
5. To serve: Divide the pasta between bowls and serve with some fresh basil as a garnish.