Pasta with eggplant

Ingredients:

Pasta Trenette

• 450 g trenette (or other pasta, short varieties work well)
• 2 servings each 1/2 cup (50 g) grated Parmesan
• 1/4 cup olive oil
• 500-600 g eggplant or zucchini, cut into 1.5 cm cubes.

Pesto sauce

• 2 tbsp. fresh green basil leaves
• 1/4 cup toasted pine nuts (see cook's notes)
• 1 clove of garlic
• 1/2 tsp salt, plus a little more for seasoning
• 1/4 tsp ground black pepper plus a little more pepper for seasoning
• 2/3 cup olive oil
• 1/2 tbsp. (about 50 g) grated Parmesan

Preparation:

1. Pesto sauceIn a blender or food processor, combine the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. With the blender running, gradually add the olive oil until the mixture is smooth and thick. Add the cheese and mix gently. Season with salt and pepper to taste. Set aside.
2. PasteBring a large pot of salted water to a boil. Add the pasta and cook until tender but not overcooked. Stirring occasionally, cook for 8-10 minutes. Drain, reserving about 1 cup of the pasta cooking water in a separate bowl. Transfer the pasta to a deep serving dish and sprinkle with 1/2 cup of Parmesan cheese. Shake gently to distribute the cheese evenly.
3. Heat oil in a large nonstick skillet over medium-high heat. Add the eggplant and season with salt and pepper to taste. Cook, stirring constantly, until golden brown, about 8 minutes. Remove from heat and let cool slightly. Add the pesto sauce and toss to coat evenly.
4. Add the eggplant and pesto mixture to the pasta, coating it completely. If necessary, thin the sauce with the reserved pasta water. Season with salt and pepper to taste. Sprinkle with the remaining cheese and serve.
   
   
   You can read the note on how to cook Homemade pasta.
   
   This dish is compatible with Chablis white wine.
   
   
   Culinary advice
   
   To toast pine nuts, spread them out on a baking sheet in a single layer. Place in a preheated oven. 180 °C Bake in the oven for 5-6 minutes. Cool thoroughly before further use..