Pasta with roasted eggplant

Serves : 4

Preparation time: 15 minutes

Cooking time : 15 to 20 minutes

Ingredients

• 2 standard eggplants (or 4 to 6 small ones)
• 120 ml (8 tablespoons) olive oil
• 16 to 24 cherry tomatoes
• 15 ml (1 tablespoon) herbes de Provence blend
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) water
• 1 vegetable stock cube
• 8 to 12 basil leaves, chopped
• 2 garlic cloves, minced
• 90 ml (6 tbsp) white balsamic vinegar
• 4 portions cooked pasta
• 60 ml (4 tbsp.) capers or olives, chopped
• 125 ml (1/2 cup) grated Parmesan cheese
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Cut half the eggplants into rounds and the other half into cubes.
3. Place the eggplant slices, tomatoes, olive oil and herbes de Provence on an ovenproof baking sheet lined with a silicone mat and bake for 15 to 20 minutes.
4. Meanwhile, in a hot frying pan, brown the eggplant cubes in the remaining olive oil for 2-3 minutes.
5. Deglaze with white wine.
6. In a tall container, using a blender, reduce the eggplant cubes, water, bouillon cube, half the basil, garlic and balsamic vinegar.
7. Return the prepared mixture to the hot pan, add the pasta, mix well, then add the capers, remaining basil, tomatoes and roasted eggplant. Check the seasoning.
8. Add Parmesan cheese.