Recipe: Roasted Eggplant Linguine

It's been a while since I've shared a recipe and that's basically because I only want to share yummy things that are different and/or super yummy. My schedule has been insane lately, in a good way but the meals haven't been anything to write about. I've been busy than ever creating content for DIY Candy and getting ready to relaunch Hello Awesome Tees. No matter how crazy life gets, we still need to eat. And I don't mind that one bit.

Lately, I've been wanting to incorporate more healthy options for pasta. The canned sauce just hasn't cut it for me lately. There's really nothing like fresh tomatoes and organic herbs. Throw in a veggie like zucchini or eggplant, and you've got yourself a gourmet supper. I received a box of ingredients from Hello Fresh accompanied with awesome recipes. They didn't send it with the intention of having me write a post, so this is all my opinion and the recipe altered a bit to fit my family's tastes.

Here's what you'll need:

1 Eggplant

6 oz Linguine

2 Cloves Garlic

1/2 Onion

1-2 Teaspoon Sun-Dried Tomatoes

1 can Tomatoes

2 Teaspoon Olive Oil

1/4 cup finely chopped Parsley

First, 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.

Add the remaining olive oil to a large pan on medium heat. 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.

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