Ingredients
| 500 g | Eggplants, finger variety, sliced (Main) |
| 400 g | Spaghetti |
| 4 | Garlic cloves, peeled |
| 3 Tbsp | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 500 g | Cherry tomatoes |
| 1 to serve | Pesto |
| 150 g | Ricotta cheese |
Directions
- Cook the pasta in a saucepan of boiling salted water for 10-12 minutes or until al dente. Drain, set aside and keep warm.
- Preheat oven to 200 degC. Place the eggplant, garlic, oil, salt and pepper in a bowl and toss to combine. Place on a baking tray lined with non-stick baking paper and roast for 25 minutes, add the tomatoes to the tray and roast for a further 5 minutes or until eggplant is golden and the tomatoes are soft.
- Squeeze the garlic from its skin and add to the pasta with the eggplant, tomatoes and ricotta and gently toss to combine. Top with pesto to serve.