Eggplant, pistachios tasty additions to linguine dish

Linguine with Eggplant, Tomato and Pistachios. (Linda Gassenheimer/TNS)
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By Linda Gassenheimer Tribune News Service (TNS)

Fresh linguine is tossed in a sauce made with eggplant, chopped canned tomatoes and pistachios for this vegetarian quick dinner. Look for good quality canned tomatoes for the best results. Many Italian canned tomatoes are a good choice.

Helpful Hints:

— Dried linguine can be used instead of fresh. Follow package instructions for timing.

— Other nuts can be used instead of pistachio nuts.

Countdown:

— Prepare all ingredients.

— Place water for linguine on to boil.

— Make the sauce.

Shopping List:

To buy: 1 large eggplant, 1 can chopped tomatoes, 1 package fresh linguine, 1 container shelled, dry roasted pistachios without added salt,1 bottle dried oregano, 1 package crumbled reduced-fat feta cheese, 1 bunch fresh parsley.

Staples: olive oil, garlic, onion, salt and black peppercorns.

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LINGUINE WITH EGGPLANT, TOMATO AND PISTACHIOS

Recipe by Linda Gassenheimer

2 cups eggplant, 1/2-inch cubes

1 tablespoon olive oil

1/2 cup sliced onion

2 garlic cloves, crushed

2 cups chopped canned tomatoes, with juice

2 teaspoons dried oregano

1/4 pound fresh linguine

Salt and freshly ground black pepper

1/2 cup crumbled reduced-fat feta cheese

1/4 cup shelled, dry roasted without salt pistachios, coarsely chopped

2 tablespoons parsley leaves

Bring a large pot 3/4 filled with water on to boil. Wash eggplant, do not peel, cut into 1/2-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. When oil is hot, add the eggplant. Sautee 5 minutes. Add the onion and garlic and saute 3 minutes. Lower heat to medium and add the tomatoes and oregano. Continue to cook 10 minutes.

Meanwhile, cook the linguine 3 minutes or according to package instructions. Drain and add to the skillet after the tomatoes have cooked 10 minutes. Toss well. Add salt and pepper to taste. Divide between two dinner plates and sprinkle the feta cheese, pistachios and parsley on top.

Yield 2 servings.

Per serving: 497 calories (34% from fat), 19 g fat (4.1 g saturated, 7.8 g monounsaturated), 10 mg cholesterol, 20.1 g protein, 65.7 g carbohydrates, 12.6 g fiber, 424 mg sodium.

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(Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer), and listen to her podcasts at www.880thebiz.com.)
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