Linguine with Roasted Cherry Tomatoes, Spinach and Eggplant

Make your pasta dish shine even brighter with the addition of a poached egg which is a protein-rich addition to the vegetarian dish.

INGREDIENTS
2 poached eggs

2 cups (500 mL)spinach

2 cups (500 mL)cherry tomatoes (1 pint)

1/2 eggplant, cubed

2 cups (500 mL)marinara sauce

2 cloves garlic, thinly sliced

2 tbsp (30 mL)olive oil

10 leaves fresh basil, chopped

2 tbsp (30 mL)parmesan, grated

1/4 cup (60 mL)white wine (optional)

DIRECTIONS

ONE: In a nonstick sauté pan on medium heat, add in 1 tablespoon of olive oil. Add in the eggplant and sauté for 2-3 minutes, until nicely browned.
TWO: Add in the garlic and the second teaspoon of olive oil and continue to cook for another minute. THREE:Add the cherry tomatoes and allow them to start to brown. Then add the spinach to the pan and toss with the eggplant and tomatoes. FOUR: Once the spinach is wilted, add in the white wine (optional step) and then add in the marinara sauce and bring to a simmer. Add in the cooked pasta and toss until fully coated in the sauce. FIVE: Distribute the pasta over two plates, garnish with fresh basil and parmesan and top with a poached egg.

Recipe provided courtesy of Egg Farmers of Canada.