This pasta dish is so wonderfully simple and delicious - it's quick too - it can go from the grocery bag to the table in about 30 minutes, perfect for a busy night.
1large eggplantor 2 small, chopped into bite sized pieces
1large zucchinichopped into bite sized pieces
8ozcherry tomatoeshalved
4clovesgarlicthinly sliced
2tablespoonolive oil
1teaspoonolive oil
½cupparmesan cheeseshredded
salt and pepperto taste
crushed red pepperoptional
Instructions
Pre heat oven broiler (top heat) to 400 F (200 C).
Put the chopped eggplant, zucchini, tomatoes and garlic in a large bowl.
Drizzle with 2 tablespoon olive oil, generously salt and pepper, then toss to coat well.
Line a baking sheet with baking paper, and spread the oiled vegetables out evenly. They can touch, but do not stack on top of each other.
Put the baking sheet in the second slot down from the top broiler, and cook for about 10 - 13 minutes, until starting to blacken.
Remove the sheet from the oven, use a wooded spoon to stir the vegetables, turning as many over as possible, then return to the oven and cook for an additional 10 minutes.
Start the pasta when you put the vegetables in the oven for the second time.
Drain the pasta well, return it to the pot and drizzle with teaspoon olive oil and sprinkle in crushed red pepper (if using).
Add the roasted vegetables (and any accumulated liquid), and toss together gently with tongs.
Divide on four plates and sprinkle with parmesan cheese.