Linguini with Spicy Eggplant Sauce

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  • Total Time: 1 hrs
  • Hands-on Time: 20 mins
  • Makes: 4 to 6 servings

In this rustic, vegetarian linguini recipe cubes of eggplant rest in a peppery garlic marinade, then get cooked down with tomatoes, garlic, onions and capers, creating an aromatic, simple sauce.


  • 1 package Simply Organic Peppercorn Garlic Marinade Mix

    1/4 cup + 1 tablespoon water, plus more for cooking pasta

    1/4 cup + 2 tablespoons olive oil, divided

    3 tablespoons white vinegar

    1 eggplant (about 3/4 pound), cut into 1-inch cubes

    1 yellow onion, finely chopped

    2 cloves garlic, minced

    2 cups chopped plum or Roma tomatoes or 1 can (14 ounces) crushed tomatoes

    3 tablespoons capers, drained

    1 teaspoon Simply Organic Crushed Red Pepper, plus more for garnish

    1/2 teaspoon sea salt or pink Himalayan salt

    1/4 cup fresh Italian parsley, chopped, plus more for garnish

    1 pound linguine or spaghetti

    1/3 cup freshly grated Parmesan cheese, for garnish (optional)


    1. In a medium-sized bowl, combine marinade mix, water, 1/4 cup olive oil and vinegar. Stir until well blended.

    2. Add eggplant, stir to coat, then cover. Let marinate at room temperature for 30 minutes.

    3. In a large sauté pan over medium-low heat, heat remaining 2 tablespoons olive oil. Add onion and sauté, stirring frequently, for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 more minute.

    4. Add eggplant, tomatoes and capers. Increase heat to medium and cook for 7 to 8 minutes, until eggplant is softened and sauce starts to thicken.

    5. Fold in crushed red pepper, salt and parsley.

    6. Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain, reserving 2 tablespoons pasta water.

    7. Toss pasta with reserved pasta water, then gently fold sauce into pasta.

    8. Garnish with parsley, crushed red pepper and Parmesan cheese, if desired.

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