Eggplant & Sausage Linguine

J. White Harris


This is delicious! It’s a great way to use fresh garden vegetables. The raisins add a tasty dimension to the dish. Use your favorite cheese and you can use parsley instead of cilantro.

★★★★★ 1 vote
20 Min
1 Hr
Stove Top


4 Tbsp
extra virgin olive oil, divided
1-1/4 lb
eggplant, cut into 1/4" cubes
8 oz
8 oz
1 medium
onion, chopped
1/2 tsp
1/4 tsp
red pepper flakes
2 clove
garlic, minced
1-1/2 c
chopped tomatoes
1/4 c
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


1Preheat 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.
2Meanwhile, cook the linguine according to package directions. Drain coat with about 1 Tbsp olive oil and set aside.
3Brown and break apart sausage in a large skillet. Drain. Set aside.
4Coat 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.
5Add 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.
6Return 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.

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tag: Healthy
Hashtags: #Eggplant, #pasta