A family-friendly vegetarian weeknight meal that's perfect for hosting. This dish can be prepared in advance and features roasted eggplant, cherry tomatoes, and garlic, combined with linguine and topped with cheese and fresh basil.
1: Preheat your oven to 400°.
2: In a 12” cast iron skillet, toss cherry tomatoes, eggplant, and garlic with 2 Tbsp of extra virgin olive oil, red pepper flakes, and 1 tsp of salt.
3: Roast for 35-40 minutes until the eggplant is softened and browned, and the tomatoes begin to burst.
4: While that roasts, whisk 2 eggs in a large mixing bowl with 2 Tbsp of tomato paste.
5: Drop the linguine into well salted boiling water and cook until just shy of al dente, then strain.
6: Combine the cooked pasta with the egg, capers, 1/4 cup of parm, and the roasted vegetables.
7: Pour everything back into the cast iron skillet.
8: Cover and refrigerate until you're ready to bake or bake it off immediately.
9: To finish, bake at 350° for 45 minutes until some of the linguine on top has browned and crisped up.
10: Allow to cool for 5-10 minutes before serving with parm and fresh basil.
