Roasted Eggplant Linguine with Sundried Tomatoes, Basil, and Chilies

Roasted Eggplant Linguine with Sundried Tomatoes, Basil, and Chilies

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


6 ounce



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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2384.88 kJ
Calories570 kcal
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.
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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!