Roasted Tomato and Eggplant Pasta |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I have a vegetable delivery box, and this week came a lot of tomatoes and eggplant, so I conjured this one up with great success - my partner loved it and he hates eggplant! The roasted tomatoes collapse and make a sauce of their own which the eggplant absorbs - delicious and simple! Ingredients:
1 eggplant, cut into cubes |
6 tomatoes, cut into eighths |
2 garlic cloves, finely chopped |
10 slices prosciutto |
200 g penne |
1 tablespoon olive oil |
fresh basil |
salt and pepper |
Directions:
1. Preheat oven to 200C / 400°F.
2. Salt the eggplant and let it sit for 30 minutes or until beaded with water, rinse and pat dry.
3. Place the tomatoes and eggplant on a baking tray (I had to use two), making sure they're not overlapping. Drizzle with olive oil and season with salt and pepper.
4. Roast for about 30 minutes or until the vegetables are shrivelled and bubbling.
5. In the meantime, boil the water and add the pasta.
6. When the pasta is nearly done, grill the prosciutto until just crispy and remove.
7. When done, drain the pasta into a colander, then fry the garlic in the same pot in some olive oil, until the colour has just barely changed, or until you can smell it!
8. Remove from the heat, add the pasta back into the pot and mix it all well.
9. Shred the prosciutto into the pot, then add the tomato and eggplant and combine well.
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