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Grandma Kirschner’s Date Nut Bread
A very rich vegetable pasta dish, as quite a bit of oil is needed to fry the eggplant. Use only the freshest ingredients for this simple yet elegant dish.
Servings: 6
Yield: 12 cups (2.8L)
12 oz (340g) linguine, uncooked
1/3 cup (80mL) olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large eggplant, chopped into 1-inch (2.5cm) cubes
1/2 tsp (1g) oregano
1/2 tsp (1g) basil
1/2 tsp (1g) thyme
3 medium tomatoes, coarsely chopped
1 1/2 cups (240g) black olives, whole or sliced
3/4 cup (45g) Italian parsley, chopped
Cook linguine in boiling water for 10 minutes or until done. Drain.
Heat olive oil in a 12-inch (30cm) non-stick skillet and sauté garlic and onions. Add cubed eggplant and fry for about 10 minutes, until eggplant is soft and turns a dark color. Add oregano, basil and thyme and cook for 1 minute more. Add tomatoes and cook for 1–2 minutes, stirring occasionally. Add olives and simmer for 5–10 minutes, until the tomatoes cook down a bit. The sauce should be thick. Transfer pasta into the skillet and toss to soak up all the juices in the skillet.
Place in a warmed serving bowl and top with parsley. Serve with Parmesan cheese, if desired.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
