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A Cooking Adventure with Thom

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Linguine Island Fashion

Thom Hackett
Recipe from Gourmet Italia Cooking School
Serves: 1




I love preparing this and it is another family favorite.



Extra virgin olive oil
1 teaspoon garlic, finely chopped
3 tablespoons eggplant, diced w/skin on
3 tablespoons zucchini, diced /seeds removed
1 leek, sliced white only
3 tablespoons sliced mushrooms
Marinara Sauce
sea salt, to taste
1 teaspoon fresh parsley, finely chopped
3 fresh basil leaves, torn or chopped
freshly ground black pepper, to taste
cooked pasta, linguine
parmesan cheese, freshly grated

Cooking Method

Add olive oil to pan, then garlic and chili peppers, sauté.

Add diced eggplant with the skin on and cook for several minutes. 


Add diced zucchini with the seeds removed. 


Add one leek sliced (white only with green discarded), and mushrooms.


Add a ladle of marinara sauce.


Add salt, parsley, basil and pepper at the end.


Toss with hot linguine and fresh Parmesan Cheese.

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