Pasta with Cherry Tomatoes and Eggplant

Name: Pasta with Cherry Tomatoes and Eggplant
Yield: 1 serving
Cuisine: American
Ingredients: 3.5 oz pasta of your choice (100 g); 1/2 eggplant; 4.5 oz yellow and red cherry tomatoes (125 g); as needed Extra-virgin olive oil,; as needed Salt,; 1/4-1/2 tablespoon pitted olives; as needed Lemon zest,; as needed Basil leaves,; For the cherry tomato pesto:; 2.2 oz cherry tomatoes (62.5 g); 0.35 oz blanched almonds (10 g); 1/2 tablespoon grated plant-based cheese; as needed Basil leaves,; 3/4 tablespoon extra-virgin olive oil; 1/4 clove garlic; as needed Salt,; as needed Pepper,; ☆☆☆

Francesca Giaccio @francygiaccio

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Ingredients

1 serving

3.5 ozpasta of your choice (100 g)
1/2eggplant
4.5 ozyellow and red cherry tomatoes (125 g)
as neededExtra-virgin olive oil,
as neededSalt,
1/4-1/2 tablespoonpitted olives
as neededLemon zest,
as neededBasil leaves,
For the cherry tomato pesto:
2.2 ozcherry tomatoes (62.5 g)
0.35 ozblanched almonds (10 g)
1/2 tablespoongrated plant-based cheese
as neededBasil leaves,
3/4 tablespoonextra-virgin olive oil
1/4 clovegarlic
as neededSalt,
as neededPepper,
You can store it in the refrigerator for 2-3 days in an airtight container
Source: cucina botanica (blog)
☆☆☆

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Steps

1

First, cut the eggplant into cubes and slice the cherry tomatoes in half.
2

Cook the eggplant in a skillet with olive oil and salt for about 5 minutes, stirring occasionally.
3

Add the cherry tomato mix and cook for another 10 minutes.
4

Meanwhile, quarter the other cherry tomatoes and place them in a food processor. Add the almonds, plant-based grated cheese, basil leaves, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
5

Cook your preferred pasta in plenty of salted water according to the package instructions.
6

Once cooked, transfer the pasta to a large bowl and add the cherry tomato pesto. Mix well to combine. Then add the sautéed eggplant and cherry tomatoes, olives, and lemon zest. Mix again and chill in the refrigerator for at least 30 minutes.
7

Serve, finishing with a drizzle of olive oil and some fresh basil leaves.