Lucia's Linguine With Ricotta, Eggplant And Basil Recipe

• 1/3 c. extra virgin olive oil
• 1/2 c. peeled, diced, salted and liquid removed eggplant
• 1/4 teaspoon minced garlic
• 1/2 sweet red pepper, roasted, peeled and julienned
• 4 ounce. fresh egg linguine
• 1/4 teaspoon warm red pepper flakes
• 1/3 c. Ricotta cheese
• 2 tbsp. julienned fresh basil
• Salt and pepper
• 2 tbsp. toasted pine nuts
• 2 tbsp. Parmesan cheese

1. Put oil in saute/fry pan over medium high heat.
2. Add in eggplant; saute/fry 3-4 min.
3. Add in garlic and sweet red pepper; saute/fry 2-3 min.
4. At this point, drop the linguine into kettle of boiling salted water for 1-3 min and cook till al dente.
5. Add in red pepper flakes, Ricotta and basil to eggplant mix.
6. Drain linguine and add in to eggplant mix; toss to coat pasta with the oil from eggplant mix.
7. Season with salt and pepper to taste.
8. Transfer to plate and garnish with pine nuts and Parmesan.
9. Makes 1 serving.

extra virgin olive oil, eggplant, garlic, sweet red pepper, fresh egg linguine, warm red pepper, ricotta cheese, fresh basil, salt, nuts, parmesan cheese

Taken from cookeatshare.com/recipes/lucia-s-linguine-with-ricotta-eggplant-and-basil-29402 (may not work)