Eggplant Pesto

Yields: 2-3 servings



Make the pesto first and put to the side. If you don't want a whole cup of the pesto then cut the recipe in half to make enough for this dish.

Start boiling the pasta water.

Steam a whole eggplant until it's almost cooked, not too soft, and still firm in the center (put a knife through it to feel if it is still firm, 10-15 minutes). Slice it thick when it's cooled in 1 to 2 inch segments and fry on medium to high heat in the olive oil and with a dash of the herbs de provence and chili flakes on each side.

Jumbo rigatoni will take longer than other pasta, 10-15 minutes, but 8-10 minutes if you are using another type. Make sure it's al dente when you strain it.

When the eggplant is done and browned evenly, put two slices to the side, take the skin off those two slices, then mash and mix it with the 1/2 cup of pesto. Put the other slices on a paper bag or paper towel to absorb some of the oil.

Prepare the plates with a bed of greens, spinach and peppers. You could also use arugula, kale, zucchini, snap peas, etc. Mix the finished pasta with the eggplant pesto in the fry pan used for the eggplant. Scoop a big helping onto the raw greens and place the fried eggplant slices on top of the dish.