Roasted Eggplant Tomato Penne Pasta
Instructions
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Place eggplant in a roasting tray and lightly cover with olive oil, salt and pepper. Roast eggplant in the oven at 180°C for 20 minutes.
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Cook pasta according to packet instructions.
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Cook onion, capsicum and garlic with olive oil in a pan until soft.
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Put the tinned tomatoes, chilli flakes, oregano, basil and vege stock in a pot. Bring to the boil.
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Add veges to the tomato sauce.
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Divide pasta between plates and top with vege/tomato mix.
Serves 4
Ingredients
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1 eggplant, diced
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1 capsicum, diced
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1 onion, diced
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5 cloves garlic, minced
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Olive oil
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Salt and Pepper
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1 packet (250g) San Remo Pulse Pasta
Tomato Sauce:
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½ tsp chilli flakes
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½ tsp dried oregano
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1 tsp dried basil
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2 tins tomatoes
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1 cup vege stock
Notes: eggplant, capsicum, onion and garlic can also be cooked together on the BBQ.
Recipes
