Eggplant Pesto Pasta

This eggplant pasta is the perfect way to feed vegetarians or for Meatless Monday. The eggplant is grilled, which gives it nice char and everything else I buy in a jar. You can make your own pesto, if you choose - I just like when things are ready to use. Boil the pasta and toss it all in. You’re only 15 minutes from din-din!

Eggplant Pesto

With sundried tomatoes

Serves 4

1 large eggplant, sliced into 8 rounds

1 ¼ cup olive oil

1/2 lb noodles

1/2 cup pesto

1 cup sun dried tomatoes in oil

1/2 cup chopped kalamata olives

½ cup parmesan cheese

STEP 1

Bring a large pot of water to a boil.  Toss eggplant with ¼ cup olive oil and 1 tsp salt.  Let rest

STEP 2

Grill eggplant on the grill or in a grill pan.  Cook until eggplant is soft.

STEP 3

Toss cooked noodles with pesto, chopped eggplant, olives and sundried tomatoes.

STEP 4

Serve with parmesan cheese and fresh basil

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