Pasta with Roasted Eggplant

Ingredients

• 340 g Pasta, without eggs
• 500 g Eggplant, diced
• 4 tbsp Olive oil
• 700 g Cherry tomatoes, halved
• 2 clove Garlic, chopped
• 1/4 tsp Black pepper, ground
• 2 pcs Red pepper, deseeded, finely sliced
• 1 pinch Red pepper flakes

Method

1. Heat oven to 220 °C.
2. Spread the eggplant and peppers on a rimmed baking sheet.
3. Drizzle with olive oil and season with black pepper.
4. Roast the eggplant for 35 minutes, turning halfway through.
5. In a meantime, cook pasta in boiling water.
6. Drain and place aside.
7. Heat some olive oil in a skillet.
8. Add garlic and cook for 1 minute.
9. Place the tomatoes in the skillet.
10. Add the pasta to the skillet and stir to combine.
11. Add the eggplant, pepper, and stir to combine.
12. Serve warm.