Linguine with Eggplant and Artichokes in White Wine Marinara Sauce

Whether you’re looking to get your weeknight pasta on, or you’re seeking out a dish that’s fit for company, this delicious linguine will quickly become a favorite.

And of course, for all those eggplant haters out there, fear not. You can substitute mushrooms, carrots, or your favorite veggies depending on your tastebuds. I’ll be honest, eggplant was never one of my favs growing up. However, after sauteing with onions in olive oil and seasoning, I was a true convert (and you may be too!). After that, eggplant became a staple around here, and it is so versatile and delicious. Even the kids like it, which is always a win!

As a sidebar, eggplant can be prepared by thinly slicing lengthwise and cooking in a grill pan, for a yummy addition to salad or a hot meal. The eggplant cooks quite quickly this way (just a few minutes per side) with minimal oil.

Or, you can roast diced eggplant along with other vegetables like asparagus, bell peppers, or onions on a sheet tray in the oven with a small amount of oil, and plenty of seasonings. This is the method that we use to meal prep a high volume of vegetables to last for days in the fridge, to successfully avoid those frantic rummaging sessions … when you’re starving but have nothing healthy to eat that’s easily accessible! But, I digress. More meal prep tips will come in a later blog post.

Linguine with Eggplant and Artichokes in White Wine Marinara Sauce (Vegan)

INGREDIENTS (makes 4-6 servings):

• 3/4 lb. linguine
• 1/4 cup olive oil
• 1 medium onion finely diced
• 1 medium sized eggplant diced
• 4-5 cloves mined garlic
• 1 cup dry (vegan) white wine
• 3 pints cherry or grape tomatoes sliced lengthwise
• 1 14.5 oz. can crushed (or diced) tomatoes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 T dried oregano
• 1 T dried basil
• 1 cup chopped marinated artichoke hearts
• 1 T capers (optional)
• Fresh basil or Italian parsley for garnish (optional)

DIRECTIONS:

1. Cook linguine according to package directions, drain (and rinse if using chickpea linguine like I did). Add 1 teaspoon of olive oil to linguine if desired, to prevent the linguine from sticking together. Set aside.
2. While water is boiling and linguine is cooking, add olive oil to a large pan over medium heat, and add eggplant and onion. Cook for about 15 minutes, stirring often, until onions become translucent and eggplant has softened and cooked down. Then add garlic and cook for an additional 2-3 minutes.
3. Add white wine and cherry tomatoes and cook uncovered until the wine reduces by half, around 5 minutes.
4. Add crushed tomatoes, salt, pepper, oregano, basil.
5. Cover and reduce heat to low, and cook for an additional 10-20 minutes depending on how much time you have.
6. Add artichoke hearts and (optional) capers, and stir.
7. Taste for seasoning and add more salt, if desired. Stir to combine.
8. Spoon sauce over linguine and gently toss to combine.
9. Garnish with fresh herbs (optional).