Another quick delicious pasta dish.
Ingredients:
- 2 eggplants
- balsamic vinegar
- 300 g (2/3 lb) pasta
- salt
- 70 g (2.5 oz) rocket
- 2-3 tbsp sun-dried tomato pesto
The eggplants were cut into square rods (1/2 inch to the side, half the length of the eggplant), placed on a foil lined baking sheet, drizzled with balsamic vinegar and baked in the oven at 250 C ( F) for 10-15 minutes.
The pasta was boiled in lightly salted water.
Boiled pasta, baked eggplant, rocket and sun-dried tomato pesto was tossed in a bowl and served immediately.
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