1 aubergine
200g cherry tomatoes
400g tortiglioni pasta
500ml sun-dried tomato and basil Sauce
Pinch salt
Olive oil
Small handful fresh basil leaves
Directions
Preheat the oven to 180°C.
Cut the aubergine into 1-inch thick slices, and then quarter. Slice the cherry tomatoes in half.
Spread the aubergine and tomatoes out on an oven tray, drizzle with olive oil and sprinkle with a pinch of salt. Place in the middle of the oven and roast for 13-15 minutes, until the aubergine is lightly browned and tender.
Meanwhile, bring a pan of water to the boil and pour in the pasta. Simmer according to packet instructions, for approximately 10-12 minutes.
Meanwhile, pour the jar of sauce into a small saucepan and heat through on a medium heat for 5 minutes, avoiding over-bubbling. Once roasted, pour in the vegetables and stir to coat in the sauce.
Once cooked, drain the pasta well and pour into a large bowl. Stir through the sauce and vegetables to coat the pasta.
Divide the pasta into serving bowls. Tear over some fresh basil and sprinkle over some parmesan, if desired.