Roasted Tomato and Eggplant Pasta

Ingredients

Directions

1. 1

   Preheat oven to 200C / 400°F.

2. 2

   Salt the eggplant and let it sit for 30 minutes or until beaded with water, rinse and pat dry.

3. 3

   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.

4. 4

   Roast for about 30 minutes or until the vegetables are shrivelled and bubbling.

5. 5

   In the meantime, boil the water and add the pasta.

6. 6

   When the pasta is nearly done, grill the prosciutto until just crispy and remove.

7. 7

   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!

8. 8

   Remove from the heat, add the pasta back into the pot and mix it all well.

9. 9

   Shred the prosciutto into the pot, then add the tomato and eggplant and combine well.