A rustic pasta dinner with roasted eggplant, tomatoes, basil, and garlic.
220 gEggplant
180 gTomatoes
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3 clovesGarlic
8 gBasil
150 gPasta
25 gTomato Paste
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Dice the eggplant and tomatoes, then toss them with cooking oil, salt, and black pepper.
Roast the vegetables at 210°C / 410°F for 25 minutes until browned and soft.
Boil the pasta for 10 minutes until tender, then drain.
Warm garlic and tomato paste in a pan, add the roasted vegetables and pasta, then finish with basil.