Eggplant Linguine

For 4


  • 1 lb linguine
  • 1 large or 3 small eggplants
  • 2 – 3 medium-sized tomatoes, chopped
  • 2 dried chilies
  • 4 cloves of garlic
  • 1/2 – 1 cup olive oil
  • sea salt and freshly grounded black pepper
  • thinly sliced sweet basil leaves
  • 10 shrimp (optional)


  1. Slice eggplants to about 1/2 inch thick, cook them in abundant olive oil on low heat till browned and soft on both sides. Sprinkle a little sea salt while cooking and add more oil as necessary. When finished, leave them in a plate to cool
  2. Boil 4 quarts of water in a large pot, salt it when it reach rolling boil (about 4 tsp of salt for 4 quarts of water). Add in the linguine, stir a little and wait for it to reach another rolling boil, cook for additional ~ 7 minutes from there on. Add 1 cup cold water to stop the cooking process and pour into a colander to carefully drain the pasta
  3. In a lightly oiled pan, add in dried chilies and smashed garlic, cook the smashed garlic until brown then discard
  4. Add chopped tomatoes and a little salt, stir occasionally, cook until it becomes sauce-like but not dry, add in slightly cooled pasta
  5. Cut the cooled eggplants into narrow strips, bring them into the saucepan with tomatoes and pasta, add salt, freshly grinded black pepper  and basil, (shrimp, too, prepared separately) toss well
  6. Bon appétit! ;)

Serving suggestions: white wine, bread, salad …


NOTES: READ manufacturer’s instruction on how to cook the pasta, time might vary. I don’t know if it was the Trader Joe’s linguine, or I followed instruction this time :P, but the linguine came out just perfect, with the right amount of chewiness. Be extra careful when cooking the eggplant in hot oil, I burned one of my fingertips… 😦 If you decide to add some shrimps, stir fry them  separately with some garlic and sea salt, then mix them with the pasta at the very end. Watch out for the color of the shrimp, when it loses its transparency, turn off the heat right away, it will continue to cook a little longer in the pan, you do not want your shrimps to be overdone. It was a very good meal …. 🙂 O and yeah… I forgot to add basil leaves… after going through the trouble of getting a basil plant, next time!!!!

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