Linguini with eggplants in tomato sauce is a very tasty dish, extremely easy to make with very few ingredients. It can also be enjoyed by vegetarians as well as anybody else who would like to enjoy a tasty, light lunch or dinner. Instead of linguini you could use spaghetti.
Ingredients 400 gr. linguini 2 eggplants 3 large, ripe tomatoes chopped or a can of chopped tomatoes 1 onion finely chopped 2 cloves of garlic finely chopped 1 large red pepper ¼ teaspoon crushed chili pepper (or as much as you like) Crumbled feta cheese (if liked) ½ bunch of fresh basil finely chopped or about 1 teaspoon of dried basil ½ cup olive oil Salt, pepper
Wash and trim the eggplants and slice them. Each slice should be about 1 cm. Then you cut each slice in little pieces like matchsticks. Put 2 – 3 tablespoonfuls of oil in a pan and sauté the eggplants, until they are cooked and browned all over. Put about a handful at a time, so that you can watch them and cook them without burning them. Remove them from the pan and keep them in a place. Sprinkle them with salt and a little pepper. Wash the peppers as well. Cut them in half, remove the seeds and then slice them. Sauté them as well, sprinkle them with a little salt and pepper and keep them on a plate.
In another pan add 1 – 2 tablespoonfuls olive oil. Sauté the onion for a few minutes, and then add the garlic. Sauté for a further minute or so. Add the chili and the tomatoes and simmer for 15 minutes. Add a little salt and pepper.
While the sauce is simmering, boil the linguini according to the directions on the packet. Drain them.
Add the basil in the tomato sauce, the eggplants and the peppers. Simmer for 1 minute. Taste and adjust seasonings. Put the linguini in the pan and toss.
Serve on plates and sprinkle crumbled feta on top. If you don’t have or like feta cheese, you can use any other grated cheese you like.