Prep 45 mins
Cook 30 mins
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!
- Preheat oven to 200C / 400°F.
- Salt the eggplant and let it sit for 30 minutes or until beaded with water, rinse and pat dry.
- 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.
- Roast for about 30 minutes or until the vegetables are shrivelled and bubbling.
- In the meantime, boil the water and add the pasta.
- When the pasta is nearly done, grill the prosciutto until just crispy and remove.
- 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!
- Remove from the heat, add the pasta back into the pot and mix it all well.
- Shred the prosciutto into the pot, then add the tomato and eggplant and combine well.
This was good, but I'm sure that it would have been better in the summer when the tomatoes are at their best. I added some extra garlic and some chili flakes to spice it up a bit. After plating, I sprinkled with a little feta cheese just to give it that little "extra" something. It's a good basic recipe, but like the other reviewer said, it has plenty of room for personal tweaking.
We liked this recipe, but it felt like there was something missing (maybe because my produce wasn't super high quality.) I added some red pepper flakes to the garlic and oil and that gave it a little kick, but it still needed some depth. I think if I try this again, I will add some oregano and dried basil to the oil and garlic. I think with some tweaking for personal taste this will become a regular occurrence at our house. Thanks Bel^!