Pesto Eggplant Tomato Sauce

1 large eggplant rinsed and cut into cubes with skin on
1 large handful of fresh cherry tomatoes 
3 tbsp of extra virgin olive oil
2 cloves of minced garlic
2 slices of chopped green onions 
2 heaping tbsp of pesto sauce
2 pieces of fresh basil
Dash of salt and pepper
1 300-350g pk of tubetti pasta
3 tbsps of grated romano cheese

1. In a large flat sauce pan, add oil, garlic, onion, eggplant, cherry tomatoes and salt and pepper.
Cook on medium heat for 8-10 mins stirring often. 
2. Add pesto and stir. Cook for another 5 mins.
3. In a seperate pot, boil tubetti pasta into salted water for 10-12 mins. Drain and add to sauce. Mix well and top with fresh romano cheese and fresh basil!

Serves 4

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