Linguine With Sun-Dried Tomatoes And Pine Nuts - cooking recipe

Ingredients

14 oz linguine
1/4 cup olive oil
1 None onion, finely chopped
1 clove garlic, crushed
1 cup jarred grilled eggplant, drained and finely chopped
1/2 cup sun-dried tomatoes in oil, drained and finely chopped
1/2 cup pine nuts, toasted and coarsely chopped
3/4 cup grated Parmesan cheese

Preparation

Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain and return to pan.
Meanwhile, heat oil in a large skillet on high heat. Saute onion and garlic for 2 mins, or until onion is tender.
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.