Rigatoni and Eggplant with Dried Tomato Pesto

Main ingredient:

What you'll need:

1 medium onion

2 Tbsp olive oil

1 medium eggplant (about 1 pound)

6 ounces dried rigatoni or other short pasta (e.g., penne or farfalle) 

1/3 recipe Drive Tomato Pesto (recipe to follow) 

1/4 tsp freshly-ground black pepper

2 Tbsp crumbled chevre (goat cheese) or feta cheese (optional) 

Fresh Italian parsley 

Instructions:

Dried Tomato Pesto (Serves 6 to 8 side- servings or 4 main-dish servings.): 

1) Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil

2) Add olive oil to equal 1/2 cup; set aside

3) In food processor bowl or blender, combine drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. 

4) Cover and blend until finely chopped

5) With machine running, gradually add 1/2 cup oil, blending until almost smooth and stopping to scrape down sides as needed

6) Divide pesto into thirds (Use third for Rigatoni with Eggplant and refrigerate remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.)

Main Dish: 

1) Cut onion into 8 wedges and place in 13x9x2-inch baking pan; brush with 1 tablespoon olive oil and roast at 425° 10 minutes

2.
2) Prepare eggplant (Cut stem end off eggplant and discard. Cut eggplant in half lengthwise. Brush with remaining olive oil.)

3) Remove onion from oven and stir, place eggplant in pan, cut sides down and roast for additional 15 minutes or until onion is golden brown and eggplant is barely tender.
3.
4) Meanwhile, cook pasta according to package directions; drain well then toss with Dried Tomato Pesto and pepper
4.
5) Transfer pasta to serving bowl; keep warm. 

6) Transfer eggplant to cutting board; using serrated knife, cut into 1/2-inch-thick slices

7) Toss eggplant and onion with pasta; season to taste with salt

8) Top with cheese and Italian parsley (optional).