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.