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    Spaghetti With Eggplants And Pesto Sauce


    Source of Recipe


    Aunt Saunny

    4 small eggplants
    1 lb. spaghetti
    Grated Parmesan cheese (approximately
    1/2 cup).
    4 tablespoons butter
    1/2 cup pesto sauce


    Wash and dice the eggplant, without peeling. Place in
    boiling water and boil for 15 minutes.
    Cook the pasta in the same boiling water.
    Cook until firm to the bite.
    Transfer the pasta and eggplant into a preheated serving
    bowl. Add the butter and pesto sauce and toss through.
 

 

 

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