Roasted brinjals in a smooth tomato sauce to serve over any pasta of your choice.

Ingredients

• 2 medium brinjals, cut into cubes
• 30 ml (2 Tbsp) olive oil
• salt and freshly cracked black pepper
• 200 g dry pasta of choice (penne, spiral, linguini etc.)
• Tomato Sauce
• 30 ml (2 Tbsp) olive oil
• 2 garlic cloves, crushed
• 2.5 ml (½ tsp) red pepper flakes, optional
• 65 ml (¼ cup) dry white wine
• 1 x 410 g can Rhodes Quality Tomato Puree
• 5 ml (1 tsp) dried oregano
  To serve: fresh basil leaves, crumbled feta cheese, grated parmesan cheese

Method

1. Toss the brinjal cubes with the oil and season to taste.
2. Spread the cubes on a baking tray that has been lined with on-stick paper and roast in an oven that has been preheated to 180ºC for 20 minutes, tossing regularly.
3. Cool.
4. Cook the pasta according to package instructions until al dente.
5. Drain and set aside.
6. To make the sauce, heat the oil in a large saucepan.
7. Remove from the heat and add the garlic and stir well until fragrant.
8. Add the red pepper flakes if using.
9. Pour in the wine and return the pan to the heat.
10. Bring the wine to the boil and then add the Rhodes Quality Tomato Puree.
11. Add dried herbs and stir.
12. Simmer the sauce for 5 minutes and then gently stir in the roasted brinjals.
13. Season to taste.
14. Pour the sauce over the hot cooked pasta and toss lightly to mix.
15. Serve immediately topped with fresh basil, feta and parmesan cheese.

Cooking Tip

Work gently with the roasted brinjals to avoid the cubes losing their shape.

Cooking Times

30 minutes

Serving

Serves 4-6