---
title: Eggplant and Sun-Dried Tomato Linguine
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/eggplant-and-sun-dried-tomato-linguine-59319014043c3c7c1105cc92
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
tags: []
rating: 4.0
rating_count: 1700
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 720
  protein: 32
  fat: 24
  saturated fat: 10
  carbohydrates: 101
  sugar: 23
  fiber: 12
  cholesterol: 40
  sodium: 710
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Linguine/eggplant-and-sun-dried-tomato-linguine.avif"
---
Wash and dry all produce. Preheat oven to 450 degrees. Bring a #large pot{} of salted water to a boil. Cut @eggplant{2%unit} into 1/2-inch cubes. Toss on a #baking sheet{} with a large drizzle of @olive oil{2%tbsp} and a pinch each of @salt{} and @pepper{}. Roast in oven until soft and golden, tossing halfway through, ~{20%minutes}.

Halve, peel, and finely chop @yellow onion{1%unit}(chopped). Thinly slice @sun-dried tomatoes{3%oz}(sliced). Mince or grate @garlic{4%clove}(minced). Roughly chop @parsley{1/4%oz}(chopped). Tear @fresh mozzarella{8%oz} into small pieces.

Once water is boiling, add @linguine{12%oz} to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.

While pasta cooks, heat a drizzle of olive oil in a #large pan{} over medium heat. Add onion, sun-dried tomatoes, garlic, and a pinch of @chili flakes{1%tsp}. Cook, tossing, until onions are very soft, 5-6 minutes. Stir in @diced tomatoes{2%box} and @sugar{1%tsp}. Bring to a boil, then lower heat and let simmer until pasta is done cooking. Stir in reserved pasta cooking water.

When eggplant is done, stir into pan with sauce, along with linguine, mozzarella, and half the parsley. Toss until thoroughly combined and cheese has melted. Season with salt and pepper.

Divide pasta mixture between plates and drizzle with olive oil, if desired. Garnish with remaining parsley and serve.