Eggplant Pesto Pasta

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  • 2-4 cups of fusilli, macaroni or shell pasta
  • 2 tablespoons of extra virgin olive oil
  • 2 diced Green Kunming organic garlic bulbs
  • 2 thinly sliced Green Kunming organic green peppers
  • 1 thickly sliced Green Kunming organic eggplant
  • 8 diced medium-sized Green Kunming organic tomatoes
  • 2 diced Green Kunming organic carrots
  • 100 grams of Green Kunming organic pesto
  • crumbled Green Kunming organic feta
  • salt
  • coarsely-ground black pepper
  • Lightly brown the garlic and green peppers in olive oil.
  • Add the eggplant, sprinkle on a bit of salt and stir fry at high temperature for a few minutes.
  • Add the tomatoes, cover and simmer on low heat for about 20 minutes. Stir frequently.
  • While that is cooking, boil your pasta.
  • After the sauce cooks down, add the pesto and a bit of salt and pepper.
  • Add the carrots last, as cooked lightly, they will add a nice texture and flavor to the sauce.
  • Simmer for another 5 minutes then remove from heat.
  • Strain your pasta, place some on a plate and spoon on the desired amount of sauce.
  • Sprinkle feta on top before serving.

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