Eggplant and Sun-Dried Tomato Pasta

Ingredients

Pasta

12 ounces, any shape you prefer

Eggplant

1 medium, diced into 1-inch cubes

Sun-dried tomatoes

1 cup, chopped (packed in oil preferred)

Garlic

4 cloves, minced

Olive oil

3 tablespoons

Fresh basil

1/2 cup, chopped

Dried oregano

1 teaspoon

Red pepper flakes

1/2 teaspoon (adjust to taste)

Salt

to taste

Pepper

to taste

Parmesan cheese

1/2 cup, grated for serving

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving about 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until golden brown and tender, about 8-10 minutes, stirring occasionally.
3. Add the minced garlic, sun-dried tomatoes, dried oregano, and red pepper flakes to the skillet. Cook for an additional 2-3 minutes until fragrant.
4. Season the mixture with salt and pepper to taste.
5. Add the cooked pasta to the skillet and toss to combine. If the mixture seems dry, add a little reserved pasta water to create a light sauce.
6. Remove from heat and stir in the chopped fresh basil for a burst of freshness.
7. Serve hot, topped with freshly grated Parmesan cheese.