Roasted Eggplant Linguine
with Sun-Dried Tomatoes
Some days you want to be adventurous and others you just want a little more time to put your feet up. Sun-dried tomatoes are a great secret to adding sweet and concentrated tomato flavours to your dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Fresh Linguine
(Contains Egg, Wheat)
2 unit
Baby Eggplant
28 g
Sun-Dried Tomatoes
113 g
Onion, chopped
1 can
Diced Tomatoes
14 g
Parsley
10 g
Garlic
1 tsp
Chili Flakes
113 g
Bocconcini Cheese
(Contains Milk)
Not included in your delivery
¼ tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the eggplant.) Start prepping when the oven comes up to temperature!
Bake the eggplant: Cut the stem off the eggplant, then chop into 1/2-inch cubes. On a foil-lined baking sheet, toss the eggplant with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the eggplant is soft and slightly crispy on the edges, 20-23 min.
Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Finely chop the parsley. Finely chop the sun-dried tomatoes (double for 4 people.) Bring a medium pot of salted water to a boil. Tear the bocconcini into smaller pieces.
Make the sauce: Heat a medium pan over medium-high heat. Add a drizzle of oil, then the onion, garlic, sun-dried tomatoes and as much chili flakes as you like (be careful - it's spicy!) Cook, stirring often, until the onion softens, 3-4 min.
Add the diced tomatoes and sugar to the pan. Season with salt and pepper. Reduce the heat to medium-low. Simmer the sauce until slightly thickened, 2-3 min.
Cook the pasta: Meanwhile, add the linguine to the boiling water. Cook until the pasta is tender, 2-3 min. Drain.
Finish and serve: Stir the roasted eggplant and linguine into the sauce. Divide between bowls and sprinkle with the parsley and bocconcini. Enjoy!
