4 eggplants

¾ cup olive oil

2 heaping teaspoons minced garlic

1 (28 ounce) can chopped tomatoes

½ cup chopped basil

Salt and pepper to taste

1 pound linguine

Preheat oven to 350 degrees.  Pierce eggplants and place on greased baking sheet.  Cook until soft – about 1 hour.  Cool slightly, cut in half and scoop out the flesh.  Heat the olive oil over a medium heat.  Add the garlic and cook for about 2 minutes.  While this is happening, bring a large pot of water to boil and cook the linguine until al dente.  Drain, reserving about ½ cup cooking water.  Add tomatoes and their juice to garlic in pan and cook for about 10 minutes – until a lot of the liquid has evaporated.  Stir in eggplant and heat through.  Toss with pasta and basil.  Add reserved cooking water if necessary.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!