Ingredients
1/2 box Wheat Fusilli Pasta
1 cup homemade pesto
1/2 - 1 chopped eggplant
10 chopped cherry tomatoes
2 Italian sausages (removed from casing)
1/4 cup shredded mozzarella
1 T chopped garlic
1/4 stick of butter
2 T olive oil
salt/pepper to taste
Boil water for pasta on the stove. While the water is boiling, cut up the eggplant into 1/4 inch slices and then cut the slices into quarters. Place them in the over on a cookie sheet and drizzle olive oil on top. Boil on high for 5-7 min on each side (until golden brown).
Once the water boils, place pasta in the pot. Once cooked (approx. 8 minutes), drain and set aside. In the same pot, add butter and garlic. saute garlic for 5 min; stirring occasionally. Add Italian sausage and cook. While cooking, break up the sausage. (Just like you would be cooking ground beef) Once the sausage is cooked all the way through, add 1/4 cup of pesto, eggplant, chopped tomatoes and let sit on low for 5 min. Add pasta, remaining pesto, mozzarella and mix. Let it sit for 5 more min and then stir. Serve with Parmesan sprinkled over top.
