With Eggplant & Sun Dried Tomatoes

  • 470
  • 64.0g
  • 20.0g
  • 15.0g


Ingredients for 4 people      

  • 350g of Barilla® Linguine
  • 200g Japanese Eggplants Trimmed Chopped
  • 60g of Sun Dried Tomatoes In Olive Oil Cut Into Strips
  • 120g pound Fresh Mozzarella Cheese Cubed
  • 6g of Fresh Basil Chopped
  • 3/4 teaspoon Kosher Salt
  • 3/4 teaspoon Black Pepper Freshly Ground
  • 40g cup Parmesan Cheese Freshly Grated
  • 40g cup Olive Oil
  • 1 Small Onion Finely Chopped
  • 1 clove Garlic Finely Chopped
  • 1 Celery Stalk Finely Chopped
  • 1 Carrot Peeled Finely Chopped
  • 200g Crushed Tomatoes Canned
  • 1 Bay Leaf


  1. 1
    For the Marinara Sauce: Heat olive oil in a large pot over medium-high heat
  2. 2
    Add onions and garlic and sauté until onions are translucent, about 10 minutes
  3. 3
    Add celery, carrots, and 1/4 teaspoon each salt and pepper
  4. 4
    Sauté until all the vegetables are soft, about 10 more minutes
  5. 5
    Add tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, about 1 hour
  6. 6
    Remove and discard the bay leaf
  7. 7
    Season the sauce with more salt and pepper to taste
  8. 8
    For the Pasta Dish: Bring a large pot of salted water to a boil over high heat
  9. 9
    Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes
  10. 10
  11. 11
    Meanwhile, heat 3 tablespoons of the oil from the sun-dried tomato jar in a large, heavy skillet over medium heat
  12. 12
    Add the diced eggplants and cook, stirring occasionally, until golden, about 6 minutes
  13. 13
    Add the sun-dried tomatoes and the marinara sauce and cook until heated through, about 5 minutes
  14. 14
    Add the cooked pasta to the tomato sauce and stir to combine
  15. 15
    Turn off the heat and add the Mozzarella cheese, basil, salt, and pepper
  16. 16
    Season with more salt and pepper to taste
  17. 17
    Transfer to shallow pasta bowls, top with Parmesan cheese and serve

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