Eggplant and Sun Dried Tomato Pasta

Ingredients

• Parmesan cheese - 1/4 cup, grated
• Salt and pepper - To taste
• Red pepper flakes - 1/2 teaspoon
• Dried oregano - 1 teaspoon
• Fresh basil - 1/4 cup, chopped
• Pasta - 8 ounces
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Sun dried tomatoes - 1/2 cup, chopped
• Eggplant - 1 medium, diced

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced eggplant and cook until golden brown and tender, about 8-10 minutes.
4. Add the minced garlic, sun dried tomatoes, dried oregano, and red pepper flakes. Cook for an additional 2 minutes.
5. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet and toss to combine.
7. Remove from heat and stir in the chopped fresh basil.
8. Serve hot, topped with grated Parmesan cheese.