Rigatoni with Eggplant and Dried Tomato Pesto

Ingredients

1 medium onion
2 tablespoons olive oil
1 medium eggplant (about 1 lb.)
6 ounces rigatoni, penne, or fusilli pasta
1/4 teaspoon fresh ground pepper
2 tablespoons feta or goat cheese -- crumbled
Dried Tomato Pesto:
3/4 cup oil-packed dried tomatoes ( 7-oz. jar)
olive oil
8 cloves garlic -- chopped
1/4 cup pine nuts (pignolia)
1/4 cup snipped fresh basil or 1 Tbsp. dried
1/2 teaspoon salt

Instructions

Cut onion into 8 wedges.
Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil.
Roast in a 425 oven for 10 min.
Cut stem off eggplant. Cut eggplant in half length-wise. Brush with remaining oil.
Stir onion and place eggplant in pan, cut side down.
Roast for 15 min or until onion is brown and eggplant is tender.

Cook pasta and drain.
Toss with Tomato Pesto and pepper.
Cut eggplant into 1/2 inch thick slices.
Toss eggplant and onion with the pasta.
Season to taste with salt pepper cheese and parsley.

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Dried Tomato Pesto

Drain tomatoes. Save the oil and add olive oil to equal 1/2 cup.
Food process all other ingredients adding oil slowly.