Pasta With Egglplant, Walnut Pesto, And Ciliegine

• 2 Italian eggplants, in 1 inch cubes
• 4 large garlic cloves (unpeeled!)
• 4 tablespoons extra virgen olive oil
• salt & pepper
• 1 cup dried pasta, like penne or rotini
• 1/4 cup walnuts, toasted
• 1/2 cup loosely packed basil leaves
• 8 ciliegine, halved

1. Preheat oven to 400. In a large baking dish, spread eggplant with garlic cloves in a single layer. Drizzle with 2 T olive oil or until you can evenly coat the cubes by tossing. Sprinkle with salt and pepper. Bake until eggplant is tender, 15-20 minutes.
2. Meanwhile, cook pasta according to package directions.
3. Roughly chop walnuts and set aside in a small bowl. Finely chop basil and add to bowl with remaining 2 T olive oil.
4. When eggplant is tender, remove garlic cloves and peel. Roughly chop garlic and add to walnuts and basil.
5. In a serving bowl (or you can use the pot you used to cook the pasta), toss together the eggplant, pasta, walnut-basil sauce, and ciliegine. Season with salt & pepper. Serve warm or at room temperature.

italian eggplants, garlic, extra virgen olive oil, salt, pasta, walnuts, basil, ciliegine

Taken from food52.com/recipes/5168-pasta-with-egglplant-walnut-pesto-and-ciliegine (may not work)