Pesto Eggplant Tomato Sauce

Ingredients:

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

Directions:

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!

Enjoy!

Serves 4