Tomato, eggplant and fetta linguine

Cooking Vegetarian Tomato, eggplant and fetta linguine

Vegetarians and meat lovers alike will enjoy this easy pasta dish.

Lables: Low sodium Low sugar Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 190°C. Place the eggplant and onion on a baking tray lined with baking paper. Spray with olive oil spray, and season with salt and pepper. Bake for 10 minutes. Add tomato and spray with oil spray. Cook for a further 15 minutes then remove and set aside.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, return to pan and cover to keep warm.
  3. Add olive oil to pasta. Season with salt and pepper.
  4. Divide pasta between serving bowls. Serve with crusty bread.

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1 medium eggplant, cut into 2cm cubes
1 red onion, cut into wedges
salt and cracked black pepper
3 vine-ripened tomatoes, cut into wedges
400g fettuccine
1/3 cup olive oil
1/2 cup feta, roughly crumbled
1/4 cup basil leaves
crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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