Ingredients
- 1 pound linguini pasta
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, small dice
- 2 large bell peppers, small dice
- 3 garlic cloves, minced
- 1 pound fresh fairy tale eggplant, sliced ¼ inch thick rounds
- 1 pound cherry tomatoes, halved
- 1 cup tomato sauce
- 2 cups heavy cream
- ½ cup chopped fresh herbs (thyme, oregano, and basil)
- 1 pound parmesan cheese
Directions
- Bring 4 quarts water to boil in Dutch oven. Add linguini, 1 tablespoon salt to boiling water and cook until al dente. Reserve ¾ cup pasta cooking water and drain pasta.
- Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion and bell pepper cooking until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add eggplant, tomato sauce, and ¼ cup reserved pasta water and cook, covered, until vegetables are tender, about 6 minutes. Stir in cooked pasta, tomatoes, parmesan cheese, remaining ½ cup pasta water, and fresh herbs until pasta is heated through. Season with salt and pepper to taste. Serve.
- Serves 4
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