Vegetarian linguine Recipe
Ever since I became a pescatarian (Vegetarian that eats fish), the question of “what to have for lunch?” is becoming more and more difficult. That is why I started tackling new vegetarian recipes during my free time. This recipe is my mother’s favorite, though she calls it very time consuming because of the too much veggie chopping, but it is much worth it.
At first, mom skins and chops two big eggplants, boils them and sets them aside. Then she does a red sauce that consists of onions, red & green peppers, tomatoes, Tons and tons of garlic, with a pinch of black pepper and salt. She usually adds tomato paste and hot sauce to the boiling sauce, then she lowers the heat and leaves the sauce to simmer for 15 minutes.
After boiling the linguine pasta (I prefer wholegrain), she spreads the pasta on a pan, and top it with the tomato sauce, the boiled eggplant and a good amount of Gruyere & mozzarella cheese.
Bake it for 20 minutes on high heat, and try stopping yourself from eating it while it’s still boiling hot! I know I cannot do that, because it is so Yumm!