Roasted Tomato and Eggplant Pasta
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 eggplant, cut into cubes
- 6 tomatoes, cut into eighths
- 2 garlic cloves, finely chopped
- 10 slice prosciutto
- 200 g penne
- 14.79 ml olive oil
- fresh basil
- salt and pepper
directions
- 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.
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Reviews
-
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.
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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^!