Linguine with Eggplant and Sun-dried Tomatoes “It’s a great comfort food dish. Yummy and really fi lling!” Inspired by Sela Ward’s favorite pasta dish, recreated by Giada De Laurentiis.

Sauce Prep Time: 15 min.

Cook Time: 1 hr. 20 min.

Yield: 1 qt.

Recipe Prep Time: 10 min.

Cook Time: 30 min.

Yield: 4 servings

Ingredients:

1 pound Barilla linguine pasta

3 Japanese eggplants, trimmed and chopped

1⁄2 cup sun-dried tomatoes cut into strips,

plus their oil (about a 6-ounce jar)

1 quart marinara sauce (store-bought or homemade, recipe follows)

1⁄2 pound fresh Mozzarella, cut into cubes

1⁄2 cup chopped fresh basil

1⁄2 teaspoon kosher salt, plus more to taste

1⁄2 teaspoon freshly ground black pepper, plus more to taste

1⁄2 cup freshly grated Parmesan cheese

Marinara sauce:

1⁄4 cup olive oil

1 small onion, fi nely chopped

1 garlic clove, fi nely chopped

1 celery stalk, fi nely chopped

1 carrot, peeled and fi nely chopped

1⁄4 teaspoon kosher salt, plus more to taste

1⁄4 teaspoon freshly ground black pepper,

plus more to taste

1 (32-ounce) can crushed tomatoes

1 dried bay leaf

For the marinara sauce:

In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1⁄4 teaspoon each salt and pepper. Sauté until all the vegetables are soft, about 10 more minutes.

Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper to taste. (The sauce can be made one day ahead. Cool, then cover and refrigerate.)

For the pasta dish:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain.

Meanwhile, heat 3 tablespoons of the oil from the sun-dried tomato jar in a large, heavy skillet over medium heat. Add the diced eggplants and cook, stirring occasionally, until golden, about 6 minutes. Add the sun-dried tomatoes and the marinara sauce and cook until heated through, about 5 minutes.

Add the cooked pasta to the tomato sauce* and stir to combine. Turn off the heat and add the Mozzarella cheese, basil, salt, and pepper. Season with more salt and pepper to taste. Transfer to shallow pasta bowls, top with Parmesan cheese, and serve.

Notes and Tips:

In a hurry? Substitute Giada’s marinara sauce with mixture of 1 jar of Barilla Marinara Sauce + 1⁄2 cup water We recommend heating up the sauce before using, but don’t overcook, in order to preserve the freshness of the basil aroma.