Caramelized Eggplant Pasta With Arugula Pumpkin Seed Pesto Sauce

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1 eggplant, about 1-11/2 pounds, peeled, sliced into ½ inch slices and cut into 2-inch pieces

Olive oil, for frying

8 oz Farfalle pasta

1 cup Roma tomatoes, seeds taken out, diced

Pumpkin-Arugula Pesto

Romano or Parmesan, freshly grated, for serving

1/2 cup Pumpkin(Pepita) Seeds, raw and unsalted

1 clove garlic

2 cup baby Arugula leaves

1 cup Extra Virgin Olive Oil

1/4 tsp fresh squeezed lime juice

1 cup freshly grated Pecorino Romano or Parmesan

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