Pasta with
Baked Tomatoes and Egg plant.
Ingredients
Tomatoes 1 kg
Bay leaves 2 nos
Salt 1 tsp
Olive oil 3 Tbsp
Pasta (Penne) 500 gm
Preparation
Wash and cut the tomatoes and egg
plant fruits into medium sized pieces.
Mix them together with oil and salt and fill them in a baking tray.
Preheat the oven at 180°c and bake
the vegetable for 45 minutes. Stir the
ingredients after each 15 minutes.
Boil 2.5 litre water in a vessel,
add salt and cook the pasta till al-dente.
Drain the water and add to the baked
tomato-eggplant mix and mix them together.
Serve warm and strew grated parmesan
cheese over it.
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