Today I found myself scrolling through my endless photographs of food. Time has not permitted me to write about even half of them. Given that today is Tuesday and this dish is so quick and simple to prepare, I thought I would share with you- perfect for a mid week whip up! I have listed all of the vegetables used in this instance, but of course you can substitute for your favourites. The key is to select fresh and seasonal produce, you can't go wrong!
What you need:
two medium eggplant plants
two medium shallots (red onion)
one yellow capsicum
one punnet roma baby tomatoes
5-6 garlic gloves smashed
handful fresh basil
1/2 cup extra virgin olive oil
salt and cracked black pepper
fresh pasta
How to make:
1: Cut the vegetables roughly the same size. Cut the tomatoes in half. Smash garlic gloves and roughly chop.
2: Place vegetables evenly on a large oven tray. Drizzle over oil, salt and pepper. Use your hands to make sure vegetables are evenly coated in oil.
3: Place in a pre-heated 180 degrees oven for 30-40 minutes or until vegetables are cooked through.
4: Add cooked vegetables to drained and lightly oiled fresh pasta (remember to add salt to pasta water), gently stir through. Tear fresh basil leaves on top. Squeeze a little lemon juice if desired!
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