Name: Aubergine and tomato pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5-6 servings
Cuisine: Cuisine
Ingredients: 500 g aubergine sliced; 500 g rosa tomatoes; 1 garlic whole bulb, halved; 1 red pepper thinly sliced; parmesan cheese; olive oil to drizzle; salt and freshly ground black pepper to taste; 500 g pasta; fresh parsley and basil

Recipe Disclaimer

Tap for method

Ingredients (9)

500 g	aubergine — sliced
500 g	rosa tomatoes
1	garlic — whole bulb, halved
1	red pepper — thinly sliced
	parmesan cheese
	olive oil — to drizzle
	salt and freshly ground black pepper — to taste
500 g	pasta
	fresh parsley — and basil

Tap for ingredients

Method:

Preheat oven to 190ºC.

Sprinkle the tomatoes, red pepper, garlic generously with olive oil and cover both sides of the aubergine with the olive oil. Place everything on a baking tray sprinkle generously with salt and pepper and bake for 40 minutes.

In the mean time cook your pasta until al dente.

When done squeeze some of the roasted tomatoes with your hands into a pulp over the pasta – mix into the pasta. It forms a tomato sauce for the pasta.

Tear the aubergines and add the red peppers. Squeeze the garlic out of the shells and add to the dish.

Season liberally with Maldon salt and some pepper and a good sprinkle with olive oil.

Finish the dish off by adding Parmesan shavings, freshly chopped parsley and some basil leaves.

Reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.