Linguine with Eggplant & Sun-dried Tomatoes
Image from : The Culinary Chase 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 METHOD