Linguine fini with eggplant

Linguine fini with eggplant

Total Time
55 min
15 min
40 min
Both eggplant and tomatoes are grown in Calabria and are staples in Calabrian cuisine, the region in Italy that makes up the toe of the country’s boot-shaped peninsula. When cooked, an eggplant’s spongey texture turns creamy, silky, and almost soufflé-like. Both vegetables pair well with most anything, but they’re especially delicious when they simmer and collapse into a bright, rich, fruity sauce for pasta. Linguine fini is a thinner version of linguine, but you can use traditional linguine or fettuccine, if you like. Sprinkle with a handful of fresh chopped basil or oregano for a pretty finish just before serving.


Plum tomato

2 pound(s), cored

Uncooked pasta

8 oz, linguine fini or regular linguine

Olive oil

4 tsp

Uncooked onion

1 small, finely chopped


2 clove(s), finely chopped

Red pepper flakes


Kosher salt

¾ tsp

Uncooked eggplant

1 small, cut into 3/4-dice

Grated Parmesan cheese

2 Tbsp


  1. With small, sharp knife, cut shallow “X” on bottom of each tomato. Bring large pot of water to boil. With slotted spoon, add tomatoes and cook until scored skins start to split, about 2 minutes. Drain tomatoes in colander. When cool enough to handle, rub skins off. Halve tomatoes and use your fingers to pull out seeds. Coarsely chop tomatoes.
  2. In same pot, cook pasta according to package directions. Drain and keep warm.
  3. Meanwhile, heat 2 teaspoons oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and 1/2 teaspoon salt; bring to boil. Cook, stirring occasionally, until tomatoes soften and sauce thickens, 5−7 minutes.
  4. Heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add eggplant and remaining 1/4 teaspoon salt. Cook, covered, stirring occasionally, until eggplant is tender, about 8 minutes.
  5. Combine pasta, tomato sauce, and eggplant in large bowl. Serve with Parmesan.
  6. Serving size: 1 1/2 cups pasta and sauce and 1/2 tablespoon Parmesan