G.E.P.A.P.

That is Green Eggplant Pesto Asparagus Pasta - a typical "leftovers meal", by I'm alluding to the fact that I made this mostly because I had some aspargus and an eggplant that needed using.

Ingredients:
- 1 eggplant
- 1 bunch asparagus
- 1 onion
- 1 pound (0.5 kg) pasta penne
- 3 tsp. pesto
- 2 cloves garlic
- salt & pepper

While boiling the pasta, fry the coarsely chopped onion till translucent, then add asparagus (cut into pieces roughly as long as the pasta penne) and crushed garlic, season with salt and pepper. After a few minutes add the eggplant (cut in half slices, about 1/3" (8 mm) thick) and stir on high heat for a few minutes, then cover and leave on low heat for about 5 minutes. Stir in the drained pasta and the pesto.