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.