Roasted Tomato And Eggplant Pasta

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.