Well another delivery from Hello Fresh arrived, looking amazing and so fresh. Here I go again!
- 1 Eggplant
- 6 oz Linguine
- 1 Yellow Onion
- 1/2 oz Basil
- 2 Cloves Garlic
- 1 1/2 oz Sun-Dried Tomatoes
- 1 Can of Crushed Tomatoes
- 1/4 tsp Chili Flakes
- 1 tsp Sugar
- 2 Tbls Olive Oil
Preheat the oven to 400 degrees (I used a small convection oven) Fill a large pot with water (add pinch of Salt) and bring to a boil.
Halve, peel and slice the onion in thin slices ( I used 1/2 the Onion). Thinly slice the basil and mince the Garlic, set aside. Cut the eggplant into 1/2 inch cubes; line a colander with a paper towel and place eggplant into towel to drain the water out. Chop the sun-dried tomatoes.
Roast the eggplant on a baking sheet with a light coating of olive oil and salt & pepper. Roast for 30 minutes, turning halfway through until soft and light brown on the edges.
Tomato sauce: heat 1 T olive oil in a large pan over medium heat. Add the onion and sun-dried tomatoes and cook, tossing, for 5 minutes until soft.Add the garlic and chili flakes (I did 1/8)to the pan and cook for 30 seconds.
Add the crushed tomatoes and sugar to the pan and bring to a simmer over medium heat for about 10 minutes. Stir half the basil into the sauce and season with salt and pepper.
Add the linguine to the boiling water and cook for 10 minutes (it should be al dente).
When done, drain and toss it into the tomato sauce with the eggplant. Salt and pepper.
Serve, garnishing with remaining basil!
35 minutes…enjoy, Finch!
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