Linguine With Eggplant

Name: Linguine With Eggplant
Ingredients: 6 tablespoons extra-virgin olive oil; 1 lb eggplant, cut into 1/2-inch cubes; 2 cups chopped onion (2 medium); 1 tablespoon finely chopped garlic (2 cloves); 2 (14-oz) cans diced tomatoes in juice; 2 teaspoons finely chopped fresh oregano; 1/2 teaspoon salt; 1/4 teaspoon dried hot red pepper flakes; 1 lb dried linguine; 1 tablespoon finely chopped fresh flat-leaf parsley; 2 oz finely grated Pecorino Romano (1 cup)

11 ingredients

3 steps

Ingredients

6 tablespoons extra-virgin olive oil
1 lb eggplant, cut into 1/2-inch cubes
2 cups chopped onion (2 medium)
1 tablespoon finely chopped garlic (2 cloves)
2 (14-oz) cans diced tomatoes in juice
2 teaspoons finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon dried hot red pepper flakes
1 lb dried linguine
1 tablespoon finely chopped fresh flat-leaf parsley
2 oz finely grated Pecorino Romano (1 cup)

Directions

1

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.
2

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.
3

While tomato sauce is simmering, cook linguine in a 6- to 8-quart pot of