Roast Eggplant and Tomato Pizza

Eggplant is so tempting this time of year! I think I will try to grow some next summer! In the mean time, however, I keep buying it every weekend, so we have to keep cooking it. This week, I also wanted to make a bit of mozzarella and some pesto since my basil plant is getting pretty hefty.

Want to make your own pesto? I like a combination of arugula and basil for mine. I take about 4 cups of basil leaves and arugula leaves each, a half a cup of pine nuts, a cup of grated Parmesan, 4-6 garlic cloves, and enough olive oil to get to the consistency you like. Season with a bit of salt and pepper and adjust to your tastes.