Sausage with Roasted Eggplant Basil Pesto and Sautéed Grape Tomatoes

Sausage and pesto pasta was one of my favorite meals growing up. I think it was an easy meal for my busy mom, and it was something her picky eaters would gobble up. We used to get Lakewood Sausage all the time, but then it was no longer available in our area, which was a crying shame. So, if you are ever in Lodi, CA stop by Lakewood Meats and Sausage and pick up some smoked Brats for me... they won't let you down!

Sausage

Uncooked sausage, I usually get hot Italian Turkey
Water

In a pan heat about an inch of water over medium high heat. Put sausage in pan and cook for about 5 minutes, turn over and cook for another 5. If there is still water in the pan, pour it out and brown sausage on each side for a minute or two.

Roasted Eggplant Basil Pesto
This is kind of a cupboard pesto. I had some eggplant that needed to be used, some basil that was ready to be pesto-ized, and even a few sun dried tomatoes, it turned out great! So be creative with your pestos!

Olive Oil
1/2 and eggplant, peeled and chopped
1 1/2 c packed Basil
1/4 cup sun dried tomatoes (if you have them on hand)
3 cloves garlic
Salt and pepper to taste
1/2 Reserved cooking liquid from cooked pasta

Preheat oven to 325, place eggplant on an oiled baking sheet and bake for about 15 minutes, until it begins to brown and becomes soft.

In a food processor, add eggplant, basil, sun dried tomatoes, garlic, and a little salt and pepper. Blend until well chopped. Drizzle in 1/2 c olive oil and blend until smooth. If pesto seems a little thick add some of the cooking liquid.

Mix in with a cooked pasta of your choice.

Sautéed Grape Tomatoes

Olive Oil
1 pint grape tomatoes
Salt and pepper

In a sauté pan heat a little olive oil over medium high heat and add tomatoes. Sauté until tomatoes begin to turn a golden color, about 3 minutes. Add a little salt and pepper.