Linguine with Roasted Eggplant, Sun-Dried Tomatoes and Pine Nuts

Eggplants (also known as aubergine) have a host of vitamins and minerals. The skin of an eggplant is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. Eggplant has been vastly under-used but thanks to Asian and Southern European influences in today’s cooking, it is finding its way into more and more dishes. It is a good meat substitute which also makes it attractive to vegetarians. Although eggplant is bland in flavor, it soaks up flavors of accompanying foods, herbs, and spices like a sponge, much like tofu. Historians believe the eggplant may have its origins in India, but early written accounts from a 5th century Chinese record on agriculture called the Ts’i Min Yao Shu indicate its cultivation in China.

Serves 4
recipe adapted from Woman & Home
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2 medium eggplant, cut into 1cm (1/2 in.) cubes
75g (3 oz.) sun-dried tomatoes in oil, drained (reserve 3 tablespoons oil), finely sliced
1 red onion, chopped
2 garlic cloves, finely chopped
2 tablespoons sun-dried tomato paste or purée
400g (14 oz.) dried linguine
2 tablespoons fresh basil leaves, torn
50g (2 oz.) pine nuts, toasted
freshly grated Parmesan, to serve

Heat oven to 200c (400f). Toss the cubed eggplant with 2 tablespoons of the sun-dried tomato oil (or olive oil). Season with salt and pepper, place on a baking sheet and roast in the oven 25 to 30 minutes, until well roasted and tinged brown around the edges.

Heat the remaining tomato oil in a large saucepan and cook the onions and garlic for 10 minutes. Add the sun-dried tomatoes, tomato paste and the roasted eggplant and cook for another 5 minutes. Cook the linguine in a pot of boiling water until al dente, drain well, then add to the eggplant mixture along with the basil. Toss well and divide mixture between 4 warmed plates. Sprinkle pine nuts over the top and serve with a little freshly grated Parmesan cheese.

The Culinary Chase’s Note: I used some of my sun-dried tomato pesto as a substitute for the paste. This is an easy and scrumptious meal to prepare.

By the Glass Tasting Note: Mediterranean flavours abound in this simple but flavourful pasta. The use of roasted and sun-dried tomatoes begs for a wine with a similar ripeness you can only get from the Mediterranean sun. Sicily is one such place. There has seen a dramatic improvement in its wines over the last two decades. Once the source of simply cheap bulk wines made with primitive techniques, quality minded producers have looked to the past and present to build an industry that blends modern winemaking and viticultural management with both traditional and international grape varietals. Grapes such as Nero D’Avola, Ansonica, Catarratto Bianco, Inzoli and Grillo are just a few of the grapes leading the charge. Nero D’Avola with it spicy currant flavours and generally fruity personality is a great match to full flavoured pasta dishes while for whites try a Cataratto based wine such as the great value Donnafugata Anthelia which abounds with ripe fruit and floral tones.