Thursday, April 26, 2007

Kcal count:Tomato Egglant & Clam Linguine

Tomato Eggplant and Clam Linguine

Serves 4

4 large ripe tomatoes, diced
100g of clams
2 Korean eggplant, cut lengthwise and sliced
1 large onion, sliced thinly
1/2 teaspoon of dried oregano(add more if you like)
1 tablespoon of olive oil
1 tablespoon of fresh pasley
4 servings of package linguine
Salt & Pepper

Heat oil in a large non-stick sauce pan. Fry Onion with eggplant for 5 mins. Add diced tomatoes, oregano and salt. Let it simmer for 10 mins until the sauce thickens.

Cook linguine according to package instructions.

Add clams to the eggplants and let it boil for another 2 mins. When the linguine is cooked, drain it and pour eggplants over it. Sprinkle some fresh parsley all over.


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