Meat Free Monday

 

Tomato, eggplant/aubergine and feta linguine

Ingredients (serves 4)

• 1 medium aubergine/eggplant, cut into 2cm cubes
• 1 red onion, cut into wedges
• salt and cracked black pepper
• 3 vine-ripened tomatoes, cut into wedges
• 400g fettuccine
• 1/3 cup (80ml) olive oil
• 1/2 cup (100g) fetta, roughly crumbled
• 1/4 cup basil leaves
• crusty bread, to serve

Method

1. Preheat oven to 190°C. Place the eggplant and onion on a baking tray lined with baking paper. Spray with olive oil spray, and season with salt and pepper. Bake for 10 minutes. Add tomato and spray with oil spray. Cook for a further 15 minutes then remove and set aside.
2. Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, return to pan and cover to keep warm.
3. Add olive oil to pasta. Season with salt and pepper.
4. Divide pasta between serving bowls. Serve with crusty bread

Source: Taste.com.au