1 large eggplant/aubergine, cut into chunks
1 tbsp olive oil
1 tbsp garlic infused oil
300g pack small tomatoes
1 tbsp balsamic vinegar
1 tsp caster sugar
handful basil leaves, plus extra to serve
250g gluten free pasta such as penne or fusilli
Heat oven to 220C/200C fan/gas 7. Toss the eggplant/aubergine chunks with the garlic oil with some seasoning.
Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
When the veg is tender mix with the basil leaves – squashing most of the tomatoes as you go.
Tip in the cooked gluten free pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.
Recipe from Good Food magazine