Frank's Recipes! Linguine with Eggplant and Tomato

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Linguine with Eggplant and Tomato

serves 2

Delicious, when paired with
Bella Sera® Di Toscana Sangiovese

1 Small globe eggplant, cut into 1-inch cubes
1/4 Cup Olive oil
2 Cups Chopped ripe tomatoes
1/4 Cup Pecorino cheese, shredded
4 oz. Goat cheese, softened to room temperature
2 T Italian parsley, finely chopped
8 oz. Linguine, cooked and drained
Salt and pepper to taste

Preheat oven to 350 degrees. With a small amount of the olive oil, grease a baking sheet. In a mixing bowl, toss eggplant cubes with the remaining amount of oil. Spread cubes in one layer on the baking sheet, bake for 20 minutes (or until soft), then remove from oven. In a large serving bowl, combine tomatoes, pecorino cheese, parsley, eggplant, salt and pepper, then toss the mixture with the cooked linguine. Crumble the goat cheese on top and serve.