12 ounces rainbow rotini
1 eggplant, diced
2 tomatoes, diced
2 tablespoons olive oil
1 teaspoon dried oregano
3 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup pesto sauce
1 cup marinated mini mozzarella balls, halved
Heat oven to 450. Toss eggplant, tomatoes, olive oil, oregano, garlic, salt, and pepper in a bowl, then spread on a baking sheet. Bake 15 to 20 minutes until vegetables are slightly shriveled and browned.
Meanwhile, cook pasta in a large dutch oven, according to package directions. Reserve 1/4 cup pasta cooking water, and drain the rest. Return the pasta to the pan, and stir in the pesto, vegetables, mozzarella, and reserved water. Toss to coat and mix thoroughly. Serve.
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