Linguine With Sun-Dried Tomatoes And Pine Nuts

1. 1

   Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain and return to pan.

2. 2

   Meanwhile, heat oil in a large skillet on high heat. Saute onion and garlic for 2 mins, or until onion is tender.

3. 3

   Stir in eggplant, tomatoes and pine nuts. Cook for 2 mins, stirring. Add sauce, basil and half the Parmesan cheese to the pasta; toss to combine. Season to taste. Serve sprinkled with remaining Parmesan cheese.

No nutritional information available.

No additional tips available.