Linguine with Eggplant-and-Mushroom Sauce Recipe

Linguine with Eggplant-and-Mushroom Sauce Recipe

How To Make Linguine with Eggplant-and-Mushroom Sauce

Put together a classy dinner with this linguine recipe. It comes with a delicious eggplant and mushroom sauce simmered in broth with tomatoes and spices.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 3tbspolive oil
  • 1onion
  • ½lbmushrooms
  • 1eggplant
  • tspsalt
  • tspcayenne
  • ¾tspdried thyme
  • cupcanned crushed tomatoes,(one 15 oz can), in thick puree
  • 1/2cupchicken broth,canned, low sodium, or homemade stock
  • 3/4lb.linguine


  1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat.

  2. Add the onion and cook, stirring occasionally for about 5 minutes until the onion is translucent.

  3. Increase the heat to moderately high and add another tablespoon of oil to the pan. Add the mushrooms and cook, stirring for 3 to 5 minutes until golden brown.

  4. Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan.

  5. Stir in the eggplant and cook for 5 minutes, stirring occasionally.

  6. Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer.

  7. Reduce the heat and simmer, covered for about 30 minutes until the eggplant is very tender.

  8. Meanwhile, in a large pot of boiling, salted water, cook the linguine for about 12 minutes until just done. Drain, then toss with the sauce.


  • Calories: 509.46kcal
  • Fat: 12.55g
  • Saturated Fat: 1.87g
  • Monounsaturated Fat: 7.78g
  • Polyunsaturated Fat: 1.93g
  • Carbohydrates: 85.23g
  • Fiber: 10.01g
  • Sugar: 14.69g
  • Protein: 17.04g
  • Cholesterol: 0.90mg
  • Sodium: 978.77mg
  • Calcium: 80.07mg
  • Potassium: 1072.81mg
  • Iron: 3.50mg
  • Vitamin A: 13.67µg
  • Vitamin C: 16.41mg
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