Roasted Eggplant Pasta and Pesto Topping for Broiled Lamb Chops or Fis – Rachael Ray

Ingredients

• 1 medium eggplant
• 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
• Salt and pepper
• 1 cup flat leaf parsley
• A couple sprigs of rosemary, finely chopped
• A few sprigs of fresh thyme, finely chopped
• Juice and zest of 1 lemon, divided
• 3 cloves garlic, finely chopped or grated
• 1 pound capricci pasta curls or other short-cut pasta
• 8 French-cut lamb chops or 4 fillets snapper or other mild fish
• 1 cup diced cherry or grape tomatoes
• 1 cup grated Pecorino cheese