Sun-dried Tomatoes and Pine Nuts Pasta

• 2 Tablespoons Pine Nuts
• 1/4 whole Onion
• 2 Tablespoons Olive Oil
• 1 whole Eggplant
• 2 teaspoons Salt, Divided
• 1/4 cups Vegetable Broth
• 7 ounces, weight Corkscrew Pasta
• 8 whole Sun Dried Tomatoes
• 6 leaves Fresh Basil
• 1/4 cups Grated Pecorino Cheese, Divided

1. Toast the pine nuts in a pan.
2. Remove and set aside.
3. Next up, chop up the onion.
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.
5. Meanwhile, cut the eggplant into cubes.
6. Add that into the skillet with the onion.
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.
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.
9. Grab the sun-dried tomatoes in oil, drain the oil and cut them up into strips.
10. Add them to the skillet with the eggplant, stir around, then remove from heat.
11. When the pasta is cooked, drain it.
12. Add the pasta to the skillet and stir it together with the eggplant/sun-dried tomato sauce.
13. Grab some fresh basil and chop it up, then add it to the pasta.
14. Sprinkle half of the grated pecorino cheese.
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.
16. This is utterly divine.
17. Give this a shot this summer!

nuts, onion, olive oil, eggplant, salt, vegetable broth, pasta, tomatoes, fresh basil, pecorino cheese

Taken from tastykitchen.com/recipes/main-courses/sun-dried-tomatoes-and-pine-nuts-pasta/ (may not work)