Eggplant, pistachios great additions to easy linguine sauce
Fresh linguine is tossed in a sauce made with eggplant, chopped canned tomatoes and pistachios for this vegetarian quick dinner. Look for good-quality canned tomatoes for the best results. Many Italian canned tomatoes are a good choice.
Helpful hints:
Dried linguine can be used instead of fresh. Follow package instructions for timing.
Other nuts can be used instead of pistachio nuts.
LINGUINE WITH EGGPLANT, TOMATO AND PISTACHIOS
2 c. eggplant, cut into ½inch cubes
1 T.oliveoil
½ c. sliced onion
2 garlic cloves, crushed
2 c. chopped canned tomatoes, with juice
2 t. dried oregano
¼ lb. fresh linguine
Salt and freshly ground black pepper
½ c. crumbled reduced-fat feta cheese
¼ c. shelled, dry roasted unsalted pistachios, coarsely chopped
2 T. parsley leaves
Bring a large pot threequarters filled with water on to boil. Wash eggplant, do not peel, cut into ½-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. When oil is hot, add the eggplant. Saute 5 minutes. Add the onion and garlic and saute 3 minutes. Lower heat to medium and add the tomatoes and oregano. Continue to cook 10 minutes.
Meanwhile, cook the linguine 3 minutes or according to package instructions. Drain and add to the skillet after the tomatoes have cooked 10 minutes. Toss well. Add salt and pepper to taste. Divide between 2 dinner plates and sprinkle the feta cheese, pistachios and parsley on top.
Yield 2 servings.