Linguine with Eggplant and Sundried Tomatoes

A deliciously simple low sodium pasta, perfect for a busy night. Pair with red wine and a green salad for a complete meal.

Serves 4.

SODIUM CONTENT: 90.5 mg per serving


1 16-oz. pkg. dry linguine
1/2 c. sundried tomatoes
6 c. diced eggplant (1 medium eggplant, peeled and diced)
3 T. olive oil
2/3 c. diced red onion (1 small)
1 T. minced garlic (3 cloves)
1 c. water
1/2 c. red wine
1/2 t. freshly ground black pepper
2 T. chopped fresh basil
2 T. grated Parmesan cheese (try to find cheese with the lowest possible sodium)


Cook linguine according to directions on package, drain and set aside.

Soak the sundried tomatoes in a cup of boiling water for about 20 minutes. Drain, chop and set aside.

Heat oil in a saute pan over medium. Add the onion and garlic and saute 3 minutes. Add the eggplant, sundried tomatoes, water, wine and pepper and stir to combine. Cook, stirring, 10 minutes. Add the chopped basil and cook, stirring, another 5 minutes. Remove from heat. Add the cooked pasta to the mixture and toss well. Sprinkle the parmesan cheese over top and serve.

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