Roasted tomato and eggplant pasta

Roasted tomato and eggplant pasta.

1 eggplant cubed
4 large tomatoes cut into eighths or a punnet of cherry tomatoes
2-3 cloves of garlic, crushed
Pasta (enough for two) (Gluten free if you like – 100g of dry pasta should be enough)
Olive oil

(Add 100 grams of grilled chicken breast to make it a little more figure friendly)

Preheat oven to 200c. Place tomatoes on one oven tray, eggplant on another and season (make sure the trays are oiled or lined with baking paper). Cook until everything is a bit shrivelled. In the meantime boil the water and cook the pasta, drain. In the saucepan fry the garlic in about a tablespoon or two of oil, then put the pasta back in the pot along with the tomatoes and eggplant, toss, and season.

Serve with parmesan if you like (but I don’t think it’s needed). You can also add sliced grilled prosciutto if you want some meat in there.