Roasted Eggplant Pasta
  • 1 large eggplant, peeled, diced
  • 2 tablespoons olive oil
  • salt
  • 1 can diced tomatoes
  • 3 tablespoons pesto
  • ½ lb pasta, cooked
  1. Preheat oven to 450 degrees.
  2. Toss the eggplant with oil, spread on large baking sheet and roast in the oven for around 25 minutes, stirring every 10 minutes.
  3. Meanwhile, combine tomatoes and pesto in small saucepan and warm gently.
  4. No, the eggplant is not burnt, I just like it crispy and well done! So, when eggplant is done, place pasta, then tomato mixture and last top with roasted eggplant. Top with Parmesan and serve with bread.
Recipe by Faithful Provisions at