1 large aubergine, cut into chunks
1 tbsp olive oil
1 tbsp garlic infused oil
300g pack vine 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 aubergine chunks with the oil in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the gluten free pasta, then drain.
Add the garlic oil to the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked 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, August 2009