Spiced Eggplant and Tomato Orecchiette Pasta | Share the Pasta

Ingredients

• 1 ½ lbs. eggplant (sliced into ½” slices)
• 2 tsp. vegetable oil
• 2 tsp. ground coriander
• 2 tsp. smoked paprika
• 4 oz. orecchiette
• 2 Tbsp./1 oz. extra virgin olive oil
• 2 Tbsp. finely chopped garlic
• 5 cups/20 oz. roughly chopped beefsteak tomato
• 2 Tbsp./1 oz. prepared pesto
• 12 each bocconcini (1 ½ oz. each)
• ¼ cup/ ¼ oz. shredded basil