Eggplant, Tomato & Basil Pasta

Ingredients

• 2 large eggplants, quartered lengthways, cut into 2cm pieces 
• 350g spiral GF pasta
• 700g bottle GF pasta sauce 
• 1/4 bunch basil leaves
• 30g parmesan, finely grated
• 1 tbsp extra virgin olive oil   

Method

1. Preheat oven to 210°C. 
2. Line baking tray(s) with baking paper. Arrange eggplant, in a single layer, on tray(s). Drizzle over oil and season with pepper. 
3. Bake for 25 minutes or until golden and tender. Set aside to cool slightly. 
4. Cook pasta according to packet instructions in a large saucepan. Drain, reserving 1/4 cup cooking liquid. 
5. Combine pasta, reserved cooking liquid, pasta sauce, eggplant and half of the basil in a large, deep frying pan over medium heat. 
6. Cook for 2 minutes, stirring, or until heated through. 
7. Serve pasta topped with parmesan and remaining basil.