I'm not the world's biggest zucchini or eggplant fan, but this week's farm share forced me to get creative! I got the idea from Peg, a lady at my friend Adrianne's baby shower this past weekend. This is a variation on the dish she brought - a perfect way to disguise lots of veggies into something delicious!
15 oz of pesto (I like Buitoni brand sold in the refrigerated section of the grocery store). I've tried making my own pesto, but it doesn't come anywhere close to being this good.
1 small eggplant
1 large zucchini
2 or 3 small yellow summer squash
1 12 oz box of multi grain penne
1 can of diced tomatoes (or you can use fresh tomatoes)
1 small can of sliced black olives
2 cups of freshly shredded parmesan or asiago cheese (a blend of the two is especially tasty)
*Boil pasta following the directions on the box. Preheat oven to 325 degrees. When pasta has boiled, drain it in the sink, and then transfer it to a large mixing bowl. Add pesto using a spatula. Then add in olives and chopped eggplant, zucchini, and summer squash. Mix in diced tomatoes. Spray a large casserole or baking dish with non-stick spray. Fill the dish halfway with pasta and veggies, and then sprinkle a layer of the cheese over it. Keep doing this until the dish is full, and make sure the top layer is shredded cheese. Bake in the oven for 30-40 minutes.
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