1 Servings 25 min Cook
3 Oz Whole Wheat Pasta
1 Tbsp Olive Oil
1/2 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1/4 Medium (2-1/2" dia) Onions
0 Clove Garlic
3 3/4 Oz Tomatoes
1/3 Cup Olives
1 Cup leaves, whole Basil
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.
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.
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.
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.
To serve: Divide the pasta between bowls and serve with some fresh basil as a garnish.