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Penne with Eggplant and Mint Pesto

From 50 Quick & Healthy Vegetarian Recipes (Step by Step) by Annie Nichols

Serves 4

Ingredients:
2 large eggplants
salt
1 lb penne
2 oz walnut halves

For the Pesto:
1 oz fresh mint
1/2 oz flat-leaf parsley
1 1/2 oz walnuts
1 1/2 oz Parmesan cheese, finely grated
2 garlic cloves
6 tbsp olive oil
salt and freshly ground black pepper

1. Cut eggplant lengthwise into 1/2 slices
2. Cut the slices again crosswise to give short strips
3. Layer the strips in a colander with salt and leave to stand for 30 minutes over a plate to catch any juices. Rinse well in cool water and drain.
4. Place all the pesto ingredients except the oil into a blender or food processor, blend until smooth, then gradually add the oil in a thin stream until the mixture comes together. Season to taste.
5. Cook the penne following the instructions on the side of the package for about 8 minutes or until nearly cooked. Add the eggplant and cook for a further 3 minutes.
6. Drain well and mix in the mint pesto and walnut halves. Serve immediately.

Obviously, you can change the measurements to taste or preference. I like to eat it cold too.

Enjoy!