Linguine with Eggplant and Olive Sauce

Servings 6 servings


  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 medium eggplant peeled and chopped
  • 1 15-oz. can plum tomatoes chopped
  • 1/4 cup red wine or low sodium vegetable broth
  • 1 cup Olives pitted
  • red pepper flakes to taste
  • 2 teaspoons thyme
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup ricotta cheese
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese
  • 1 pound linguine pasta cooked according to package directions


  • In a large pot, heat olive oil over medium heat and sauté onions and garlic for 5 minutes, add the next 7 ingredients (eggplant through salt and pepper) and simmer for 25 minutes.
  • In a large blender or food processor, blend sauce 1 to 2 minutes until smooth. Return to pot, stir in ricotta cheese and cook over medium heat 1 to minutes until warm.
  • Toss pasta with sauce and top with Parmigiano-Reggiano cheese.


SERVING SUGGESTION: A big salad (lettuce –not iceberg-, salad veggies, salad dressing).
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure tomatoes and wine or broth and pasta are gluten free.
NUTRITION: 133 Calories; 10g Fat (65.7% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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