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Ingredients

• 1   medium onion
• 2 tablespoons  olive oil
• 1   medium eggplant (about 1 pound)
• 6 ounces  dried rigatoni or other short pasta (such as penne or fusilli)
• 1/3 recipe  Dried Tomato Pesto (recipe follows)
• 1/4 teaspoon  freshly ground black pepper
• 2 tablespoons  crumbled chevre (goat cheese) or feta cheese (optional)
•   Fresh Italian parsley

Description

Serve This Rustic, Country-style Pasta Warm With Cheese As A Side Dish Or Cold As A Pasta Salad.

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