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Rollini with semi-dried tomatoes
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Ingredients:
  • 500g eggplant, cut into 2cm cubes
  • 75.08 gm olive oil
  • 500g Rollini pasta
  • 62.50 ml balsamic vinegar
  • 5.90 gm Dijon mustard
  • 250.00 ml semi-dried tomatoes, chopped
  • 62.50 ml fresh oregano leaves
Instructions:
  • Preheat the oven to 200°C. Line a tray with baking paper, then place the eggplant on it. Drizzle with 2 tablespoons of oil, season, and roast for 20 minutes until tender.
  • Prepare pasta according to package instructions.
  • Combine vinegar, mustard, remaining oil, salt, and pepper in a jug; whisk until well mixed.
  • After draining the pasta, save 2 tablespoons of cooking water. Put the pasta back in the saucepan. Mix in the eggplant, vinegar mixture, tomatoes, and oregano. Stir over low heat until fully blended. Serve and enjoy!

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