After making several batches of eggplant panini sandwiches I had some leftover eggplant that needed to be used up. First, I roasted the eggplant in the oven, and then cooked it in red wine with the prosciutto and tomatoes. The eggplant browned a bit in the oven and absorbed the flavors of the wine in the pan. It was pretty easy to throw together and doesn’t take long to prepare. The wine, eggplant, and prosciutto all complimented each other really well. I topped the pasta with a little fresh basil and feta cheese.
Roasted Eggplant Linguine with Prosciutto and Sun-Dried Tomatoes
(makes 2 servings)
- 1 red onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup sun-dried tomatoes
- 3 oz. prosciutto, diced
- 1/2 cup black or kalamata olives
- 1/2 cup red wine
- 2 tbsp basil, chopped
- 3 cups eggplant, 1/2 inch cubes
- 1/2 tsp cayenne
- 3 tbsp balsamic vinegar
- salt and pepper to taste
- Cut the eggplant, skin on, into 1/2 inch wide circles. Cover both sides with paper towels for 30 minutes, changing the towels halfway through.
- Dice the eggplant and brush with olive oil. Bake in a 425F oven for about 15-20 minutes.
- In a saute pan, heat the butter and olive oil. Add the onion and prosciutto and saute for several minutes.
- Add the tomatoes, red wine, basil, garlic, balsamic vinegar, olives and roasted eggplant. Cook for about 15 minutes.
- Meanwhile, cook the pasta as directed.
- Drain the pasta and pour into the pan, tossing the noodles with the sauce mixture. Let rest for 5 minutes.
- Garnish with feta and basil.