Ingredients
4
ounces uncooked linguine
1
teaspoon vegetable oil
1
medium Japanese eggplant, chopped (about 1 1/2 cups)
3/4
cup chunky garlic and onion spaghetti sauce
1
to 2 teaspoons Sichuan (Szechuan) hot and spicy sauce or Chinese chili sauce
1/2
teaspoon freshly grated gingerroot, if desired
Preparation
Cook linguine as directed on package.
While linguine is cooking, heat oil in 1-quart saucepan over medium-high heat. Sauté eggplant in oil. Stir in spaghetti and Sichuan (Szechuan) sauces; reduce heat to medium. Cook 2 minutes, stirring occasionally, until hot.
Drain linguine and toss with eggplant sauce. Sprinkle with gingerroot.
