Linguine with Roasted Eggplant and Cherry Tomatoes

Topping this pasta dish with a poached egg packs a little more protein into a nutrient-rich meal. Nutrition fact: Adding spinach with vitamin C-rich cherry tomatoes helps your body absorb the iron in this leafy green.

Ingredients

• 2 poached eggs
• 1/2 lb (0.3 kg)linguine, cooked
• 2 cups (500 mL)cherry tomatoes (1 pint)
• 2 cups (500 mL)spinach
• 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: 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.