Shrimp with Roasted Eggplant in a  cherry tomato and roasted garlic sauce


Serves 2

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!