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.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat.
Add the onion and cook, stirring occasionally for about 5 minutes until the onion is translucent.
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.
Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan.
Stir in the eggplant and cook for 5 minutes, stirring occasionally.
Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer.
Reduce the heat and simmer, covered for about 30 minutes until the eggplant is very tender.
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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