This is a very simple, quick & delicious dinner! Just cook the pasta, toss it with some pesto. Chop eggplant into big pieces. While the water for pasta is boiling, in a pan heat oil & cook eggplant with a little salt (we sometimes skip adding salt as the store-bought pesto has enough). In serving bowls, make a bed with the pesto-pasta. Top it off with cooked eggplant & cheese. Serve!
1. Replace eggplants with zucchini.
2. Instead of cooking eggplants in the pan, bake it in the oven at 180 C for 25-30 minutes.