Linguine with Roasted Aubergines, Sun-Dried Tomatoes and Pine Nuts. Lord Huron On Deck.

Aubergines. Eggplant. Same difference.

This pasta dish is just bursting with flavor. The aubergines are meltingly tender, the pine nuts give the perfect crunch and the sun-dried tomatoes are sublime. Throw in the basil, garlic and Parmesan and you’ve got one really delectable dinner.

Linguine with Roasted Aubergines, Sun-Dried Tomatoes and Pine Nuts

Ingredients:

2 medium aubergines (eggplant), cut into 1cm (1/2 inch) cubes
75g (3 oz) sun-dried tomatoes in oil, drained (reserve 3 tablespoons oil), finely sliced
1 red onion, chopped
2 garlic cloves, finely chopped
2 tablespoons sun-dried tomato paste or purée
400g (14 oz) dried linguine
2 tablespoons fresh basil leaves, torn
50g (2 oz) pine nuts, toasted
freshly grated Parmesan, to serve

Directions:

1. Preheat oven to 200℃/400℉.

2. Toss the cubed aubergines with 2 tablespoons of the sun-dried tomato oil. Season with salt and pepper, place on a baking sheet and bake in the oven 25 to 30 minutes, until well roasted and tinged brown around the edges.

3. Heat the remaining sun-dried tomato oil in a large saucepan and cook the onions and garlic for 10 minutes. Add the sun-dried tomatoes, tomato paste and the roasted aubergines and cook for another 5 minutes.

4. Cook the linguine in a pot of boiling water until al dente, drain well, then add to the aubergine mixture along with the basil. Toss well and divide mixture between 4 warmed plates. Sprinkle pine nuts over the top and serve with grated Parmesan cheese.

Serves 4

Recipe from Woman And Home Magazine