To begin making the Penne With Roasted Eggplant And Mint Pesto, first prepare the pesto, by blending together mint, basil and pine nuts in a mixie jar along with a splash of water. Pulse it a couple of times, till coarse.

Then, slowly drizzle in the olive oil and blend once more.

Stir in salt, pepper and parmesan and blend till smooth pesto. The pesto can be stored in an airtight container in the refrigerator for up to a week.

To cook the penne, bring a deep, heavy bottomed pot of water to a rolling boil. Add a splash of olive oil and a teaspoon of salt to it and drop the penne into it.

Cook for 7-8 minutes on a medium heat until the penne is al-dente. Drain through a colander, drizzle some olive oil, toss and set aside until ready to use.

Place a pan on the heat, add some olive oil to it and allow it to get warm. Place the sliced aubergine/eggplant in the pan and cook covered for 8-10 minutes till the eggplant is cooked through. You can take the lid off in between and flip the sliced eggplant.

When the eggplant is fully cooked, take the lid off, add the penne, mint pesto and salt to it. Toss well, until the pesto coats all the penne.

Serve the Penne With Roasted Eggplant And Mint Pesto hot, topped with shaved parmesan and a side of Spinach Salad Recipe with Boiled Eggs and Mushrooms for a weeknight dinner.