4 To 6 Servings
1 Pound Linguine
2/3 Cup Olive Oil, Divided
2 Small Eggplant (About 1 Pound Total), Cut Into 1/2-Inch Chunks (See Note)
1 Tablespoon Chopped Garlic
1/2 Teaspoon Dried Oregano
3/4 Teaspoon Salt
1/2 Teaspoon Black Pepper
4 Plum Tomatoes, Chopped
2 Tablespoons Chopped Fresh Parsley
Step 1. In a large pot, cook linguine according to package directions and drain. Place linguine in a large bowl and toss with 2 tablespoons oil; set aside.
Step 2. In the same pot, heat remaining oil over medium-high heat. Sauté eggplant 10 to 12 minutes, until lightly browned. Add garlic, oregano, salt, and pepper, and sauté about 5 more minutes.
Step 3. Add tomatoes, parsley, and linguine, and toss gently until heated through. Serve immediately.
NOTE: If you prefer, go ahead and peel the eggplant before cutting them into chunks.