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1
Toast the pine nuts in a pan.
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2
Remove and set aside.
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3
Next up, chop up the onion.
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4
In a skillet, heat up the extra virgin olive oil, add in the onion and let it cook on low until the onion gets a nice golden color.
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5
Meanwhile, cut the eggplant into cubes.
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6
Add that into the skillet with the onion.
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7
Adjust the salt, add the broth, then the cover with a lid and cook on low until the eggplant is cooked, about 10-15 minutes.
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8
While the eggplant is cooking, bring some water to a boil and cook the corkscrew pasta with 1 teaspoon of salt, according to package instructions.
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9
Grab the sun-dried tomatoes in oil, drain the oil and cut them up into strips.
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10
Add them to the skillet with the eggplant, stir around, then remove from heat.
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11
When the pasta is cooked, drain it.
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12
Add the pasta to the skillet and stir it together with the eggplant/sun-dried tomato sauce.
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13
Grab some fresh basil and chop it up, then add it to the pasta.
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14
Sprinkle half of the grated pecorino cheese.
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15
Stir all the ingredients together, move to a serving plate and sprinkle with the remaining grated pecorino cheese and lastly, add the toasted pine-nuts.
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16
This is utterly divine.
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17
Give this a shot this summer!
