1 ½ pounds eggplant sliced into ½ inch slices
2 teaspoons extra virgin olive oil (for coating the pan)
2 teaspoons ground coriander
2 teaspoons smoked paprika
4 ounces orecchiette pasta (preferably whole grain)
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped garlic
5 cups roughly chopped beefsteak tomatoes
2 tablespoons prepared pesto
12 bocconcini, 1 ½ oz. each
¼ cup shredded basil
Recipe and photo courtesy of SharethePasta.org [1]
Links
[1] https://sharethepasta.org