Rigatoni with Eggplant and Dried Tomato Pesto

Ingredients 1 medium sized Onion, 2 tablespoons Olive Oil, 1 medium-sized eggplant (approx. 1 pound), 1/4 teaspoon freshly ground black pepper, 6 ounces dried rigatoni or other short pasta like penne or fusilli, adequate amount of Dried Tomato Pesto, fresh Italian parsley, 2 tablespoons crumbled chevre or feta cheese (optional). Preparation • Cut the moderately sized onion into 8 wedges. Roast these in a baking pan of13x9x2-inch, using olive oil and 425°F heat, for about 10 minutes. • After cutting the stem-end off the eggplant and the eggplant in half lengthwise, brush using the remaining olive oil. Mix onion. Keep up roasting for about 15 minutes or until the onions are golden brown in colour and the eggplants are just soft & tender. • In the meanwhile, cook pasta as per the package directions and drain well. Toss thus cooked pasta with dried tomato Pesto & pepper. • Arrange the pasta into a serving bowl, keeping it warm. Transfer the eggplant to a cutting board, employing a serrated knife & fork and cut scrupulously into 1/2-inch-thick slices. Toss the eggplant & onion with pasta. Season this mix with salt to taste. You may top this dish with cheese and Italian parsley.