Ingredients

• 1  medium onion, cut into 8 wedges
• 2  tablespoons olive oil
• 1  medium eggplant (about 1 pound), halved lengthwise
• 2  cups dried rigatoni or penne (6 ounces) or 6 ounces dried fusilli
• 1/3  cup purchased dried tomato pesto of 1/3 recipe Dried Tomato Pesto (page 00)
• 1/4  teaspoon coarsely ground black pepper
• 2  tablespoons crumbled goat cheese or feta cheese (optional)

Directions

1. Place the onion wedges in a large shallow baking pan; brush with 1 tablespoon of the olive oil. Roast onion in a 425 degree F oven for 10 minutes; stir. Brush the eggplant halves with remaining 1 tablespoon olive oil. Place eggplant in pan, cut sides down. Roast 15 minutes more or until onion is golden brown and eggplant is tender.

2. Meanwhile, cook pasta according to package directions. Drain. Add pesto and pepper to pasta; stir gently to coat. Transfer pasta to a warm serving dish; keep warm.

3. Cut eggplant into 1/2-inch-thick slices. Gently stir eggplant and onion into pasta; season to taste with salt. If desired, top with cheese.

4. Makes 4 servings

5. Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes, reserving oil. Add enough olive oil to make 1/2 cup; set aside. Place tomatoes, 1/4 cup pine nuts or slivered almonds, 1/4 cup snipped fresh basil, 1/2 teaspoon salt, and 8 cloves garlic, chopped in a food processor. Cover; process until finely chopped. With machine running, gradually add the 1/2 cup oil, processing until almost smooth. Divide pesto into three portions. Chill extra portions for up to 2 days or freeze for up to 3 months.