Roasted Eggplant Summer Pasta Primavera

• 3 Asian eggplant, cut intoin half lengthwise, then at a diagonal, to create 1 to 3-inch long, 1/2-inch (ish) chunks, with the peel on

• 1 head of garlic, crushed

• 2 heirloom tomatoes, diced (more if you love tomatoes)

• 1/2 bag basil, chopped

• 1/2 bunch of parsley, finely chopped (optional)

• 1 pound pasta (we enjoy fusilli for this recipe, but any shape will do

• olive oil

• parmesan cheese

• 1 cup walnuts, finely chopped

Toss the eggplant with plenty of olive oil and a bit of salt. Spread on a baking tray and bake them at 325, flipping them every 10-15 minutes, until they have started to lightly brown and get a bit almost crispy on the edges. (The longer and slower they cook for, the more they will caramelize, and get super yummy.) Meanwhile, cook the pasta, and drain. Sauté half the crushed garlic in a bit of olive oil. Toss the pasta with sauteed garlic, fresh chopped tomatoes, fresh basil, walnuts, and salt and pepper as needed. Mix in the roasted eggplant chunks when they are done cooking. Serve with fresh grated parmesan cheese… enjoy!