Tomato Basil Pappardelle with Eggplant and Herb Relish

Ingredients:

• 1 package Tomato Basil Pappardelle, cooked al dente (6-8 minutes)
• 2 cups fresh Parsley, leaves only
• 1/2 cup fresh Mint
• 3 Green Onions, chopped
• 1-1/2 tbsp. fresh Oregano, leaves only
• 2 tbsp. Capers
• 3 tbsp. Pine Nuts
• 1 tbsp. Red Wine Vinegar
• 2 tbsp. Olive Oil

Eggplant:

• 2 Eggplants, sliced
• 1 tbsp. Olive Oil

Directions:

1. While Tomato Basil Pappardelle is cooking, puree relish ingredients in blender with 5 tbsp. water.
2. Add Salt and Pepper to taste.
3. Brush sliced Eggplant with Oil and grill in large skillet (or grill outside) over medium-high heat, 3-4 minutes per side.
4. Place warm pasta in large serving dish and top with Eggplant and relish.