Isn't it beautiful? I wanted to make something special with this lovely eggplant, so I also picked a bunch of basil from the garden and made Eggplant Penne Pesto.
Even if you aren't growing eggplants, it's worth picking one up at the store to make this easy Italian dish. Here is the recipe.
To make the pesto:
2 cups (packed) fresh basil leaves
1/4 cup toasted pine nuts
3/4 cup grated parmesan cheese
1 clove garlic
2/3 cup extra virgin olive oil
1/2 tsp salt
1/2 tsp pepper
I tossed all that in the food processor.
Meanwhile, boil salted water and cook about 1/2 pound of penne pasta as directed on package.
And, cube eggplant into 3/4 inch cubes adding salt and pepper. Heat olive oil in skillet and saute eggplant until tender, about 5-7 minutes.
Stir pesto into eggplant. Drain pasta then toss the eggplant pesto mixture with the pasta. Top each serving with freshly grated parmesan.