eggplant pesto pasta

25 May

eggplants are another one of those things i never liked.   the usual suspects – eggplant parm, eggplant rolatini, etc just aren’t appetizing to me.  all that heavy sauce and cheese and they always seem to be swimming in grease.. no thanks!   so i searched for different recipes and after reading a few came up with my own conglomeration.  i totally forgot to add the toasted pine nuts this time – but next time definitely won’t!


  • one box of whole wheat pasta (i used orecchiette)
  • one pint of grape tomatoes (i used yellow this time)
  • one container of boconccini
  • one medium eggplant cubed
  • olive oil
  • prepared pesto
  • toasted pine nuts
  • salt & pepper


  • cook pasta in boiling salted water until al dente
  • meanwhile – heat olive oil in a large skillet
  • add eggplant – season with salt – and brown on all sides
  • after pasta is drained and eggplant is done combine
  • add pesto, tomatoes, boconccini, & pine nuts
  • season with salt & pepper

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