My F&W
quick save (...)
Tagliolini with Eggplant and Mint
© David Loftus

Tagliolini with Eggplant and Mint

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1 pound tagliolini or linguine
  2. 1/4 cup extra-virgin olive oil
  3. 1 small shallot, very finely chopped
  4. 1 large Japanese eggplant (about 6 ounces), cut into 1/4-inch pieces (2 cups)
  5. 1/2 cup vegetable stock
  6. 1 cup chopped canned tomatoes, drained
  7. 2 tablespoons chopped mint
  8. Salt and freshly ground pepper
  9. 1 tablespoon unsalted butter
  10. 1/4 cup freshly grated Romano cheese, plus more for serving
  1. In a large pot of boiling salted water, cook the tagliolini until al dente.
  2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the shallot and cook over moderately high heat until softened, about 1 minute. Add the eggplant pieces in an even layer and cook undisturbed until browned on the bottom, about 1 minute. Cook, stirring a few times, until tender, about 2 minutes longer. Add the vegetable stock and simmer for 1 minute. Add the tomatoes and mint, season with salt and pepper and cook over low heat for 4 minutes.
  3. Drain the tagliolini, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the butter and 1/4 cup of the Romano cheese and toss well. Add enough of the reserved pasta cooking water to moisten the pasta, then season with salt and pepper. Transfer the pasta to bowls and serve with extra Romano cheese.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.