Ingredients

The following ingredients have 4 Servings
  • 4 large Japanese eggplants ( sliced into 1/4 inch slices totalling to 6 cups)
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • 1/4 cup sun dried tomatoes
  • 2 tablespoons crushed canned tomatoes
  • 1 lb fettuccine (or your favorite pasta (gluten free if needed))
  • Parmesan cheese for sprinkling ((optional))
  • chopped walnuts for sprinkling ((optional))

Instruction

  • Preheat the oven to 425 degrees F. Place the eggplant slices in a single layer on a parchment lined baking sheet and season them with salt, pepper, oregano and a drizzle of olive oil.
  • Cover the baking sheet with foil entirely and place in the oven to cook for 15-20 mins (depending on the thickness of your eggplant slices).
  • In the meantime, if your pesto is ready, place it in a food processor and add in the extra tomatoes. If not, then place all the sun-dried tomato pesto ingredients in a food processor with extra tomatoes and process until smooth.
  • Cook the pasta according to package instructions and save some of the pasta water ( the water where the pasta was cooked—like in this sun-dried mins Greek tortellini).
  • When the eggplant is ready, toss the pasta with the pesto and add in some pasta water 2 tablespoons at a time to lose up the pesto and form a sauce (as thick or thin as you like). Then toss in the eggplants. sprinkle some Parmesan and walnuts (optional) and serve.