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!