Portions enough for 3-4 servings. You can double the recipe for a larger crowd.
3 vine ripe tomatoes, quartered
2 cloves of garlic
Basil leaves torn
1/4 cup of the best olive oil you like
Mix all of these ingredients, using a mortar and pestle, or if you don’t need the exercise, use a food processor and pulse a dozen times, till the mixture makes a good pesto.
1 eggplant, cubed
3 Idaho potatoes, cubed
1/2 pound spaghetti, or other thin string pasta that you like
1 cup Parmesan cheese
After prepping vegetables and starting hot water for pasta; pour 1/4 cup olive oil in a large skillet.
After oil is heated, slowly add eggplant. Fry until golden. Remove and drain on a paper towel in a bowl.
Add a bit more oil to your warm skillet, add the potatoes and fry till golden. Remove and drain on a paper towel in another bowl.
Drain pasta. Place pasta in a large mixing bowl. Add half the eggplant; add half the potato; add half the cheese.
Mix well. Top with remaining eggplant, potato and cheese. Serve.
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