Penne With Roasted Eggplant And Cherry Tomatoes

1. 1

   Preheat oven to 200u00b0C (approximately 400u00b0F).

2. 2

   Slice eggplant.

3. 3

   Place cherry tomatoes and eggplant on a baking sheet and drizzle with a little oil.

4. 4

   Season with salt and roast for 15-20 minutes.

5. 5

   Set aside.

6. 6

   Cook pasta in plenty of boiling, salted water, according to the package directions.

7. 7

   Reduce pasta cook time by 1 minute. Drain pasta well.

8. 8

   In a pan, heat oil and add pasta.

9. 9

   Add thinly sliced eggplant and cherry tomatoes.

10. 10

    Add a few tablespoons of olive tapenade to taste.

11. 11

    Remove from heat and let cool slightly.

12. 12

    Stir in goat cheese and season with salt and freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.