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Eggplant Vegetarian Linguine with Sun Dried Tomato

This delicious vegetarian eggplant linguine recipe combines fresh ingredients with tomatoes to make a dish that your family will love!

Sun Dried Tomato & Eggplant Linguine Recipe

Lately I’ve been trying to make meals for my family that are both yummy and healthy.

Buying spaghetti sauce in a jar just doesn’t cut it sometimes. Sure it’s easy and quick but what I really wanted to do was add chunky fresh vegetables with new flavors.

It was my first time using eggplant and I have to admit, I was kinda nervous. That feeling didn’t last long.

Vegetarian Linguine

This vegetarian linguine recipe is bursting with deliciousness. It’s light and not heavy like regular spaghetti with meatballs can sometimes be.

What is the difference between spaghetti and linguine?

You can definitely use spaghetti in this recipe if you want to, but I highly recommend using linguine.

Linguine is wider and flatter than spaghetti, and great for recipes like this one, where the ingredients/sauce are a bit more chunky.

There are no rules to pasta – you can use any type of pasta with any type of sauce. However, I’m more of a traditionalist and I think to use the thicker pastas with the thicker sauces.

I’m a huge linguine fan and a huge fan of this vegetarian linguine recipe with the chunky sauce.

This delicious eggplant linguine recipe combines fresh ingredients with garlic and tomatoes to make a dish that your whole family will love!

Cooking Linguine

I always heat about 4 quarts (16 cups) of water on the stove in a large pot, add some salt, and then bring it to a boil.

Then I place the pasta into the water once it’s boiling and start the timer. With linguine, I check it after about 7 minutes and typically cook about 9 minutes.

I visited Italy once and I’m a huge fan of “al dente” pasta. Basically, I don’t like it overcooked and prefer it to be a little firm. The firmness really adds to the awesomeness that is this vegetarian linguine.

Once the noodles are done, drain them immediately. Never let pasta sit in the water on the stove because it’s going to continue to cook.

Can you add meat to this easy linguine?

Of course you can! The whole point of this eggplant linguine is that it’s – vegetarian. However, sometimes not everyone in the family appreciates a meat-free dish.

If that’s the case, I recommend cooking Italian sausage in a separate pan so that those who are meat-atarians can toss it in with their linguine. It will taste delicious!

Are you ready to get this easy vegetarian linguine recipe? Keep reading.

Eggplant Linguine Recipe

  • 1 eggplant
  • 6 oz linguine
  • 2 cloves garlic
  • 1/2 onion
  • 1-2 teaspoon sun-dried tomatoes
  • 1 can tomatoes
  • 2 T olive oil
  • 1/4 cup finely chopped parsley

Preheat the oven to 425 degrees. Cut the eggplant into bite-sized pieces and toss with a dash of salt and 1 teaspoon of olive oil.

Spray a baking pan with non-stick cooking spray and cook the eggplant for about 30 minutes or until the “meat” of the eggplant begins to brown.

Sun Dried Tomato & Eggplant Vegetarian Linguine Recipe

On medium heat, add the remaining olive oil to a large pan. Dice the onion, garlic and sun-dried tomatoes then add to the pan. Toast for about 5-10 minutes. Add the canned tomatoes and stir.

Bring a medium saucepan of water to a boil, cooking the linguine until al dente. Drain the noodles and stir them right into the sauce.

Easy linguine recipe with sun dried tomatoes and eggplant

Add the cooked eggplant to the sauce and noodle mix. Serve this eggplant recipe immediately with a spoonful of the finely chop fresh parsley. Yum!

Yield: 2 servings

Eggplant Linguine

Easy linguine recipe with sun dried tomatoes and eggplant

Learn how to make this vegetarian linguine featuring some of your favorite veggies like eggplant and sun dried tomato.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 eggplant
  • 6 oz linguine
  • 2 cloves garlic
  • 1/2 onion
  • 1-2 T sun-dried tomatoes
  • 14.5 oz diced tomatoes with Italian seasoning (1 can)
  • 2 T olive oil
  • 1/4 cup parsley (finely chopped)

Instructions

  1. Preheat the oven to 425F.
  2. Cut the eggplant into bite-sized pieces and toss with a dash of salt and 1 teaspoon of olive oil.
  3. Spray a baking pan with non-stick cooking spray and cook the eggplant for about 30 minutes or until the “meat” of the eggplant begins to brown.
  4. On medium heat, add the remaining olive oil to a large pan.
  5. Dice the onion, garlic and sun-dried tomatoes then add to the pan. Toast for about 5-10 minutes. Add the canned tomatoes and stir.
  6. Bring a medium saucepan of water to a boil, cooking the linguine until al dente. Drain the noodles and stir them right into the sauce.
  7. Add the cooked eggplant to the sauce and noodle mix.
  8. Serve immediately with a spoonful of the finely chop fresh parsley.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 420Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 251mgCarbohydrates: 66gFiber: 15gSugar: 17gProtein: 10g

Did you make this recipe?

Please leave a rating or share a photo on Pinterest!

Photography by Patty from The PKP Way

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