Eggplant Pesto

In a skillet, heat 1/2 cup water.

Preheat oven to 425

Add:

1 medium onion diced
1/2 tsp crushed garlic

Cook 5 minutes

Add 1 large eggplant, diced

Cover and cook stirring often, until soft (20 minutes) - add water if needed

When tender, transfer to blender.

Add:

1 cup walnuts
1/2 cup fresh basil, packed
3 T fresh lemon juice
4 T grated parmesan
salt and pepper

Process till smooth - pesto will be thick