Linguine With Eggplant - cooking recipe

Ingredients

1 lb linguine
2/3 cup olive oil, divided
2 small eggplants, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped

Preparation

In a large pot, cook linguine according to package directions and drain.
Put linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
In the same pot, heat the remaining olive oil over medium-high heat.
Saute the eggplant for 10 to 12 minutes, until lightly browned.
Add garlic powder, oregano, salt, and pepper.
Saute for about 5 more minutes.
Add tomatoes, parsley, and linguine and toss gently until heated through.
Serve immediately.