Linguine with Red Eggplants

Red eggplant linguine is a delicious and quite simple dish to prepare. Here is the recipe with an Italian twist:

Ingredients

• 320 g of linguine (or another type of long pasta to your liking)
• 500 g of red eggplants
• 2 cloves of garlic
• 400 g of peeled tomatoes (preferably San Marzano type)
• A bunch of fresh basil
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• Salted ricotta (or pecorino) for grating
• Red chili pepper (optional for extra spiciness)

Preparation

1. Start by washing the eggplants, dry them and cut into medium-small cubes. Set aside.
2. In a large pan, heat a drizzle of extra virgin olive oil and fry the garlic cloves until they turn golden. If you like chili pepper, you can add a finely chopped piece at this time.
3. Add the eggplant cubes to the pan and cook over medium-high heat until well browned. You may need to add a little more oil as eggplants tend to absorb it.
4. Once the eggplants are browned, add the peeled tomatoes crushing them with a fork. Season with salt and pepper to taste.
5. Let the sauce simmer over low heat for about 15-20 minutes, until it thickens a bit. Adjust salt and pepper if necessary.
6. While the sauce is cooking, bring a pot of salted water to a boil and cook the linguine al dente following the instructions on the package.
7. Drain the linguine and add them directly to the pan with the eggplant and tomato sauce, increasing the heat to mix everything together.
8. Tear some leaves of fresh basil and add them to the sauce, giving a final stir.
9. Serve immediately, topping each plate with a generous amount of grated salted ricotta (or pecorino).

Curiosity

Red eggplants are a less common variety compared to the classic purple eggplants. They have a vibrant red skin and a slightly different texture, which can be softer after cooking compared to purple eggplants. Using eggplants of an unusual color can be a great way to add a touch of novelty and color to your dishes.