Roasted Eggplant & Sun-Dried Tomato Pasta

• Vegetarian

• Produce

  • 1 Pinch Chili flakes
  • 1 Eggplant
  • 2 cloves Garlic
  • 1 Onion
  • 1 bunch Parsley
  • 1 1/2 oz Sun dried tomatoes
  • 1 15.5 oz. can Tomatoes

• Pasta & Grains

  • 6 oz Linguine

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Parmesan

Found on thatsquareplate.com

Description

Ingredients

• 1 Eggplant, cut in ½-inch cubes
• 6 oz. Linguine
• 2 cloves garlic, minced
• 1 onion, finely diced
• 1.5 oz. sun-dried tomatoes, thinly sliced
• Pinch chili flakes
• 1 15.5 oz. can diced tomatoes
• 2 tablespoons olive oil
• Parmesan, grated (for serving)
• 1 bunch parsley, chopped (for garnish)

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with non-stick cooking spray. Bring a large salted pot of water to a boil. In a large bowl, toss eggplant with 1 tablespoon olive oil, salt and pepper to taste. Transfer to baking sheet. Bake in oven for 15 minutes until soft and slightly crispy around the edges. Heat 1 tablespoon olive oil in a large pan over medium-heat. Add garlic, onion, sun-dried tomato, and chili flakes (I used two pinches) and cook about 5 minutes until onion is softened. Add can of tomatoes and season with salt and pepper. Simmer over medium-low heat around 10 minutes. Meanwhile, boil pasta until al dente and drain excess water. Once the sauce has thickened, add the eggplant and the cooked pasta. Serve on plates and drizzle with parsley (and/or) Parmesan.