Eggplant and Tomato Pesto with Spaghetti

Published 06/30 2014 04:19PM

Updated 06/30 2014 04:21PM

1 eggplant
1 small can diced tomatoes
1 small jar tomato pesto
1/2 c. olive oil
2 garlic cloves
fresh basil, handfull
1 oz. almonds
dash of crushed hot pepper
Parmigiano cheese
salt and pepper
1 lb. spaghetti

Peel and cut eggplant, and fry in a pan with vegetable oil. When ready, sit aside. Put garlic in a pot with olive oil and peppers and saute at low heat for 5 minutes. Then add tomatoes and tomato pesto. Let cook for about 7-10 minutes. When ready, in a food processor, add eggplant, tomatoes, basil and almonds. Process until you have a puree. Meanwhile, cook pasta. When ready, drain and toss together with pesto mixture of everything. Top off with cheese and serve.

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