Recipe Monday – Summer Pasta Salad (vegetarian)

Ingredients:

1 medium eggplant chopped
4 tomatoes
1 red onion into quarters
5 cloves of garlic
250g pasta
Spinach Leaves
Olive Oil
Balsamic vingear
Fresh Gbejna (optional)

Method:

• Put into a slightly greased oven pan. Throw in of garlic (unpeeled). Drizzle 1 tablespoon of olive oil, salt and pepper
• Roast at 180ºC for 1 hour
• While you’re waiting, boil the pasta
• When roasting is done, toss in a handful or two of fresh spinach leaves and fresh basil leaves. The heat makes the spinach wilt a bit
• Take out garlic cloves, peel, squash. Whisk with ¼ cup of olive oil and ¼ cup of balsamic vinegar. Pour this into the roasted vegetable mix
• Tip in pasta, toss everything, and eat immediately!
  (You can add sliced fresh gbejna too!)