Ingredients
2 eggplants
1 can of whole tomatoes
½ cup of olive oil
Pesto Sauce
3 cups of fresh basil
½ cups of pine nuts
Olive oil
½ cups of grated cheese
Salt and pepper
Red pepper flakes
½ cups of toasted breadcrumbs
1 pound of pasta
Peel and cube the eggplant. Heat the olive oil and sauté the eggplant.
Add the tomatoes to the eggplant and continue to cook for about 15 minutes.
Place the basil in a food processor and chop.
Add the pine nuts garlic and cheese and start to add the olive oil until a nice consistency forms.
Set aside and boil your pasta. I like to use long thick linguini for this dish.
When the pasta is done, drain it, reserving about 2 cups of the hot liquid.
Add the pasta back to the pan and start to mix the pesto sauce into the pasta stirring until all the mixture is used.
If you need to add water at this time start to do it little by little.
When completed add the eggplant mixture on top with toasted breadcrumbs.
Serve with more grated cheese. Serve immediately.
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