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Eggplant and Sun-Dried Tomato Linguine

Eggplant and Sun-Dried Tomato Linguine

with Fresh Mozzarella and Chili

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Eggplant, mozzarella, and tomato sauce are a true trifecta of Italian cuisine. The mere mention of the combo is enough to make anyone weak in the knees. So tossing it with strands of al dente linguine seemed like a no-brainer to us, especially with the addition of sun-dried tomato to the sauce, which add bursts of tangy flavor throughout.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Yellow Onion

1.5 ounce

Sun-Dried Tomatoes

2 clove


¼ ounce


4 ounce

Fresh Mozzarella


6 ounce



1 teaspoon

Chili Flakes

1 box

Diced Tomatoes

Not included in your delivery

1 tablespoon

Olive Oil

½ teaspoon






Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate101 g
Sugar23 g
Dietary Fiber12 g
Protein32 g
Cholesterol40 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Cutting Board
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cut eggplant into ½-inch cubes. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until soft and golden, about 20 minutes, tossing halfway through.


Halve, peel, and finely chop onion. Thinly slice sun-dried tomatoes. Mince or grate garlic. Roughly chop parsley. Tear mozzarella into small pieces.


Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.


While pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add onion, sun-dried tomatoes, garlic, and a pinch of chili flakes (to taste). Cook, tossing, until onions are very soft, 5-6 minutes. Stir in diced tomatoes and ½ tsp sugar. Bring to a boil, then lower heat and let simmer until pasta is done cooking. Stir in reserved pasta cooking water.


When eggplant is done, stir into pan with sauce, along with linguine, mozzarella, and half the parsley. Toss until thoroughly combined and cheese has melted. Season with salt and pepper.


Divide pasta mixture between plates and drizzle with olive oil, if desired. Garnish with remaining parsley and serve.