Rollini with Semi-Dried Tomatoes
Preheat oven to 200°C. Line a tray with baking paper. Place eggplant onto tray. Drizzle with 2 tablespoons of oil. Season. Roast for 20 minutes, or until tender.
- Cook35 min
- Total35 min
- Serves2
- LevelEasy
Ingredients
- 500g eggplant, cut into 2cm cubes
- 1/3 cup olive oil
- 500g San Remo Rollini pasta
- 1/4 cup balsamic vinegar
- 1 tsp. Dijon Mustard
- 1 cup semi-dried tomatoes, chopped
- 1/4 cup fresh oregano leaves
Method
- Preheat oven to 200°C. Line a tray with baking paper. Place eggplant onto tray. Drizzle with 2 tablespoons of oil. Season. Roast for 20 minutes, or until tender.
- Cook pasta following packet directions.
- Whisk vinegar, mustard, remaining oil, and salt and pepper in a jug to combine.
- Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and water to saucepan. Add eggplant, vinegar mixture, tomatoes and oregano. Toss over low heat until well combined. Serve.
