Prep time: 10 minutes

Cook time: 20-30 minutes

Materials:

• 1 lb. linguine (Reserve 1/4 cup cooked pasta water in case you need to thin out your sauce)
• 1 medium eggplant cubed
• 1 1/2 lb. Cherry tomatoes
• 3 garlic cloves smashed
• 1/4 cup plus 4-5 tbsp. olive oil
• Salt and pepper to taste
• 1 tsp oregano
• 1 tsp basil
• 1/4 tsp red pepper flakes
• 1/4 cup Parmesan cheese

Process:

1. Cook the pasta in salted water according to packaging instructions, making sure to reserve 1/4 cup of cooked pasta water.
2. In a skillet with high sides add in 1/4 cup olive oil. Keeping the heat on medium/ high let the oil heat up.
3. Once the oil starts to glisten add in the cubed eggplant.
4. Season with salt and pepper. Cook, stirring often until the eggplant cooks through (about 6-8 minutes depending on size of your cubes).
5. Remove the eggplant from the skillet and place in a medium sized mixing bowl.
6. Into the same skillet add in the remaining oil, along with the crushed garlic.
7. Let the garlic cook for a minute or two until lightly golden.
8. Add in the cherry tomatoes. Be cautious as the oil may splatter a bit.
9. Season with salt and pepper.
10. Cook the tomatoes, stirring occasionally, until the tomatoes have softened and a thick sauce starts to form (about 10-12 minutes).
11. Remove from heat and place the tomatoes in the same bowl as the eggplant.
12. Using a immersion blender mix the tomatoes and eggplant until you have one creamy mixture (you can also place in a blender, in batches, and blend that way).
13. Start to add the sauce back into the same pan, but passing it through a sieve to make sure to catch any seeds or skins.
14. Once the sauce is back in the skillet turn the heat to low.
15. Season with additional salt and pepper if needed, as well as oregano, basil, and red pepper flakes. Cook for a minute or two and then shut the heat off.
16. Add the pasta into the sauce and add some of the pasta water if needed. Mix well.
17. Plate and top with freshly grated parmesan. ENJOY!