Best Eggplant Sausage Linguine Recipes

Roasted Eggplant and Sausage With Linguine image

Provided by PaulaG

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 1/4 lbs eggplants, cut into 3/4 inch cubes
8 ounces linguine (Either gluten free or whole wheat.)
1/2 onion chopped onion
2 -3 garlic cloves, minced
2 Italian sausages, casing removed, meat crumbled (Italian turkey sausage is a nice healthy option.)
1/2 teaspoon dried oregano
1/4-1/2 teaspoon red pepper flakes
1 (28 ounce) can san marzano tomatoes
1/4 cup golden raisin
1 tablespoon capers, rinsed and drained
2 tablespoons red wine vinegar
1/3 cup parsley, chopped
salt and pepper
feta cheese, crumbled

Steps:

Lightly drizzle the cut eggplant with olive oil and sprinkle with fresh ground black pepper. Place on a roasting pan and put in 400 degree oven. Roast for 20 to 25 minutes or until eggplant is tender and begins to brown.
Warm a small amount of olive oil in a large skillet. Saute onions over medium low heat until they begin to brown slightly, stir in sausage and garlic. Cook until sausage is cooked through. Add in the tomatoes, crushing slightly with a potato masher. Season with oregano, pepper flakes, salt and ground black pepper to taste. Allow the sauce to simmer for 10 to 15 minutes to thicken.
Put on a pot of water to boil. Add in linguine and cook according to package directions. Reserve a cup of the pasta water, drain pasta and set aside.
To the meat mixture, add in the raisins, capers and wine vinegar. Simmer for 5 to 7 minutes. Stir in eggplant and parsley. Turn off heat and add in drained pasta. While tossing with tongs add in enough of the reserved pasta water to help sauce coat the cooked pasta.
Divide the mixture into fourths and crumble feta over all. Sprinkle with additional parsley if desired and serve.

Nutrition Facts : Calories 521.2, Fat 19.6, SaturatedFat 5.2, Cholesterol 23.7, Sodium 860.2, Carbohydrate 69.9, Fiber 9.6, Sugar 16, Protein 19.1

Eggplant & Sausage Linguine image

Provided by J. White Harris

Categories Pasta

Time 1h20m

Number Of Ingredients 16

4 Tbsp extra virgin olive oil, divided
1-1/4 lb eggplant, cut into 1/4" cubes
8 oz linguine
8 oz sausage
1 medium onion, chopped
1/2 tsp oregano
1/4 tsp red pepper flakes
2 clove garlic, minced
1-1/2 c chopped tomatoes
1/4 c raisins
1 Tbsp capers, rinsed & drained
2 Tbsp red wine vinegar
sea salt to taste
fresh ground pepper to taste
1/3 c chopped cilantro
1/2 c parmesan cheese

Steps:

1. Preheat oven to 400°F. Put eggplant on a rimmed baking sheet in a single layer. Add 2 Tbsp olive oil and stir to coat well. Season with black pepper. Bake for 20 to 25 minutes, until tender and lightly browned, stirring once or twice. Remove from oven and set aside.
2. Meanwhile, cook the linguine according to package directions. Drain coat with about 1 Tbsp olive oil and set aside.
3. Brown and break apart sausage in a large skillet. Drain. Set aside.
4. Coat the skillet with 1 Tbsp olive oil and heat on medium high heat. Add onion and cook until translucent, return sausage to skillet stirring to mix. Add oregano, red pepper flakes, and garlic and cook for 1 more minute.
5. Add tomatoes and bring to a simmer, then reduce heat to medium. Stir in eggplant, raisins, and capers and simmer until thickened slightly, 5 to 7 minutes. Stir in vinegar and all but 1 Tbsp cilantro. Season with salt and pepper to taste.
6. Return linguine to the pot it was cooked in and put on low heat. Immediately add eggplant-sausage mixture and mix well. Divide among 4 plates and top each with 2 Tbsp cheese. Sprinkle evenly with remaining cilantro.