Roasted Tomatoes and Eggplants with Pesto

My garden tomatoes are producing lots of ripe tomatoes! And, since I have lots of basil, I decided to make a roasted tomato dish with fresh pesto. I also harvest a few eggplants everyday and decided to add that to the dish too. Super easy ‘recipe.’ I made the pesto and set it aside. I chopped up the tomatoes and eggplants and coated it in some olive oil, sliced garlic, and salt.

I put it in an oven-safe dish and roasted it at 400 degrees for about 10 minutes. I then added a topping of the pesto on top with some parmesan cheese and roasted for about another 10 minutes. That is it! Living Hilo Style.

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