HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEggplant And Sun Dried Tomato Linguine
Eggplant and Sun-dried Tomato Linguine

Eggplant and Sun-dried Tomato Linguine

with Fresh Mozzarella and Parsley

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Who has time for hours of stovetop simmering? Get all the flavor in less than half the time by adding sun-dried tomatoes to your sauce. Toss in roasted eggplant, fresh herbs, and a dash of spice for good measure and you’ve got yourself a meat-free crowd pleaser.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


1 unit

Yellow Onion

1.5 ounce

Sun-Dried Tomatoes

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


Kosher Salt



½ teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories696 kcal
Energy (kJ)2912 kJ
Fat20 g
Saturated Fat7 g
Carbohydrate110 g
Sugar29 g
Dietary Fiber13 g
Protein28 g
Cholesterol40 mg
Sodium1006 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
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry the produce. Preheat the oven to 450 degrees. Bring a large pot of salted water to a boil. Cut the eggplant into ½-inch cubes. Toss the eggplant on a baking sheet (you may need 2) with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, tossing halfway through cooking, until golden brown and soft.


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


Cook the pasta: Add the linguine to the boiling water and cook 9-11 minutes, until al dente. Drain, reserving ½ cup pasta water.


Heat a drizzle of olive oil in a large pan over medium heat. Add the onion, sun-dried tomatoes, garlic, and a pinch of chili flakes (to taste) to the pan. Cook, tossing, for 5-6 minutes, until very soft. Add the diced tomatoes and ½ teaspoon sugar to the pan and reduce to a low simmer. Once the pasta is drained, add the reserved pasta water into the sauce. Season generously with salt and pepper.


When the eggplant is done, toss it into the sauce along with the linguine, mozzarella, and half the parsley. Toss until thoroughly combined and mozzarella has melted. Taste and season with salt and pepper.


Serve: Plate the pasta and drizzle with a bit of olive oil, if desired. Garnish with the remaining parsley and enjoy!