Roasted Eggplant Linguine with Sundried Tomatoes, Basil, and Chilies
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Roasted Eggplant Linguine with Sundried Tomatoes, Basil, and Chilies

Roasted Eggplant Linguine with Sundried Tomatoes, Basil, and Chilies

Roasting eggplant until slightly charred gives depth to this Southern-Italian inspired dish. A touch of sugar along with sweet sundried tomatoes balances out the tomatoes’ acidity in lieu of hours of simmering.


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

Total Time30 minutes
Prep Time


serving amount

1 unit


6 ounce


(Contains Wheat)

2 clove


1 unit

Yellow Onion

½ ounce


1.5 ounce

Sun-Dried Tomatoes

1 teaspoon

Chili Flakes

1 box

Crushed Tomatoes

Not included in your delivery

1 teaspoon


2 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories570 kcal
Energy (kJ)2385 kJ
Fat16 g
Saturated Fat0 g
Carbohydrate101 g
Sugar0 g
Dietary Fiber12 g
Protein15 g
Sodium440 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.


Prep the ingredients

Preheat oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and thinly slice the onion. Thinly slice the basil. Mince or grate the garlic. Cut the eggplant into ½-inch cubes.

Roast the eggplant

Toss the eggplant on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until soft and golden brown around the edges.

Make the sauce

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and sundried tomato and cook, tossing, for 4-5 minutes, until soft. Add the garlic and 1/4 teaspoon chili flakes to the pan and cook 30 seconds, until fragrant. Add the crushed tomatoes and 1 teaspoon sugar to the pan and bring to a simmer over medium-low heat for about 10 minutes. Stir half the basil into the sauce, then season with salt and pepper.


Meanwhile, add the pasta to the boiling water and cook 9-10 minutes, until al dente.

Finish the pasta

When the pasta is ready, drain and toss into the tomato sauce along with the roasted eggplant. Season with salt and pepper.


Divide the pasta between bowls and sprinkle with the remaining basil. Enjoy!

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