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)
Preparation
