Pennette with Pesto and Eggplant

Serves 4-6

1 lb of pennette or penne

2 cups of packed basil leaves
1/4 cup of toasted pine nuts
1 clove garlic
1 1/2 cups of coarsely grated parmesan

1 medium Chinese eggplant

olive oil
salt and pepper

1. Heat a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and reserve 1 cup of cooking water.

2. Heat large sauté pan over medium high heat. Add a generous amount of olive oil. Cut eggplant into half inch pieces, and add to hot pan. The eggplant will soak up oil like a sponge, continue to add oil in order to coat eggplant. Season well, and continue to stir periodically since eggplant is soft and caramelized (brown). Turn off heat.

3. While cooking eggplant, blend basil, pine nuts, garlic, and 1/2 cup of parmesan in small food processor. Add olive oil a little at a time until creamy.

4. Add pesto to cooked eggplant and stir to melt cheese.

5. Add 1/2 cup of parmesan to cooked pasta and reserved pasta water. Stir to melt cheese. Add pesto and eggplant mixture and toss to coat pasta.

6. Serve topped with remaining parmesan.