Fresh linguine is tossed in a sauce made with eggplant, chopped canned tomatoes and pistachios for this vegetarian quick dinner. Look for good quality canned tomatoes for the best results. Many Italian canned tomatoes are a good choice.
Linguine With Eggplant, Tomato and Pistachios
Yield 2 servings.
2 cups eggplant, ½-inch cubes
1 tablespoon olive oil
½ cup sliced onion
2 garlic cloves, crushed
2 cups chopped canned tomatoes, with juice
2 teaspoons dried oregano
¼ pound fresh linguine
Salt and freshly ground black pepper
½ cup crumbled reduced-fat feta cheese
¼ cup shelled, dry roasted without salt pistachios, coarsely chopped
2 tablespoons parsley leaves
Bring a large pot ¾ filled with water to boil. Wash eggplant, do not peel, cut into ½-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. When oil is hot, add the eggplant. Sautee 5 minutes. Add the onion and garlic and saute 3 minutes. Lower heat to medium and add the tomatoes and oregano. Continue to cook 10 minutes.
