Roasted Aubergine Tomato & Basil Pasta
|Aubergine||1 Large, cut in to chunks|
|Olive oil||2 Tablespoon|
|Unpeeled garlic||2 Clove (10 gm) (2 Fat Cloves)|
|Cherry tomatoes||300 Gram (1 Pack)|
|Balsamic vinegar||1 Tablespoon|
|Caster sugar||1 Teaspoon|
|Basil leaves||1 Cup (16 tbs) (A Handful Plus Extra To Serve)|
|Pasta||9 Ounce (Such As Penned Or Fusilli, 250 Grams)|
1. Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
2. When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves - squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.