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Ingredients

• 1 medium  onion, cut into 8 wedges
• 2 tablespoons  olive oil
• 1 medium  eggplant (about 1 pound), halved lengthwise
• 2 cups  dried rigatoni or penne (6 ounces) or 6 ounces dried fusilli
• 1/3 cup  purchased dried tomato pesto of 1/3 recipe Dried Tomato Pesto (page 00)
• 1/4 teaspoon  coarsely ground black pepper
• 2 tablespoons  crumbled goat cheese or feta cheese (optional)

Description

Almost Any Small Pasta Will Do In This Roasted Eggplant Recipe That Is Tossed With A Saucy Tomato Pesto.

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