12 shrimp( coat with a sprinkle of garlic powder, paprika and pepper)
1 1/2 cups eggplant- cubed
30 cherry tomatoes
8 garlic cloves
5 TBsp butter
1 1/2 TBsp basil- chopped
1 TBsp oil
1 tsp pesto
2 cups penne pasta
Cook penne. Put eggplant and garlic in a sheet pan. Drizzle with oil , salt, pepper. Roast at 425 degrees for 15 minutes. Flip halfway through. Take out and coat eggplant with pesto. Crush garlic.
In a pan put tomatoes in with a bit of oil. Let cook a few minutes then smash them. Add garlic and eggplant. Then add shrimp and basil. Then butter and the TBsp of oil. Combine Ruth cooked pasta.
Simple enough Folks. Tasty too!