Changed the original recipe a bit: besides the eggplants, obviously, I used sundried tomatoes instead of normal tomatoes because I was SURE it would be delicious :) -- soaked them in a cup of water and added everything to the sauté (including the water). Important: watch the salt, I didn’t add any at all.
Use the gluten-free pasta of your preference, if you want. I served with whole-wheat linguine.
From Food 52