Roasted Pepper Pasta

Ingredients:

2 red peppers

1 large onion

1 Japanese eggplant

4 cloves of garlic, un-peeled, whole

2 tablespoons of good quality olive oil

4 tablespoons of fresh basil

1 tablespoon of balsamic vinegar

Salt and pepper

Directions:

Pre-heat the oven to 200 degrees Celsius.

Slice peppers and eggplant about 1” thick. Cut onions in quarters. Place onto a baking tray with garlic, and pour over olive oil. Roast for 30 minutes. Take care not to let the peppers burn.

Cook pasta for around six minutes, drain, and mix in roasted veggies, fresh basil and balsamic vinegar. Season with salt and pepper.

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