Comforting Kale Pesto Pasta Casserole
[Vegan]

To Make the Pesto:

1. Wash and chop the kale. Transfer to the bowl of a blender.
2. Lightly toast the pine nuts. This will help give the pesto a more intense flavor. Let cool a bit, then add to the kale.
3. Add the remaining ingredients and process until smooth.

To Make the Casserole:

1. Preheat your oven to 390°F.
2. Wash the eggplant and cut it into thin slices. Heat 1 tablespoon of olive oil in a pan and add the eggplant slices. Season with salt and pepper and sauté until the eggplant begins to soften.
3. Cook the pasta according to the package instructions.
4. In the meantime, chop the olives and sun-dried tomatoes.
5. Mix the cooked pasta, sautéed eggplant, sun-dried tomatoes, olives, and kale pesto in a large bowl. Transfer to a casserole dish.
6. In a small bowl, combine the bread crumbs with a tablespoon of olive oil and one crushed clove of garlic. Spread mixture over the kale pasta.
7. Bake for 15-20 minutes.