Recipe by Shake'n'Cake
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!
Top Review by Not-2-Sweet
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.
- 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 See How It's Made
- 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.