Simple tomato pasta with roasted eggplant

A simple but delicious recipe that you can throw together on a busy weeknight can sometimes be the perfect way to wind down after a hectic day at work.

This easy pasta is one of our favourites. The flavours in this roasted eggplant and tomato ragu are both delicious and comforting - it’s even better enjoyed alongside a glass of Summerhouse Pinot Noir.

Ingredients:

3 x garlic cloves, crushed and chopped

1 x medium onion, diced

1 x can of whole cherry tomatoes (and any fresh leftover tomatoes you need to use up)

1 x teaspoon dried oregano

A few fresh basil leaves

1 x sprinkle of brown sugar

1 x dash of balsamic vinegar

1 x dash of red wine

1 x large or 2 x small eggplants, cubed (approx 1.5-2cm, if they vary a bit don’t worry, you will end up with some perfectly cooked and the smaller ones a bit crispy and caramelised)

1/2 x pack of pasta of your choice

Method:
Pre-heat oven to 200 degrees celsius.

Add a splash of oil to a pan on medium heat. Throw in the garlic and onion and slowly cook until the onion is soft and lightly brown in colour.

Add the tomatoes and gently crush them as you bring the heat up to a soft boil. Once bubbling, add the oregano, basil leaves, sugar, balsamic vinegar and red wine and then turn the heat down to simmer. The sauce can simmer for as long as you like. Keep an eye on it so it doesn’t burn or stick to the pan.

Meanwhile, add a splash of oil to a roasting dish and toss the eggplant cubes in the oil. Put into the oven for 15-20 minutes.

While the ragu is simmering and the eggplant roasting, put a big pot of water on the stove to boil, with a pinch of salt. Cook pasta as per the packet and to your liking.

Once pasta is cooked combine with tomato sauce and top with roasted eggplant. Garnish with grated parmesan and serve with a tasty glass of Summerhouse Pinot Noir.