Roasted Eggplant, Mushroom and Tomato Pasta with Ricotta
Other vegetables can be substituted in this simple but tasty dinner. Try chunks of zucchini, sliced fennel and red capsicums.
Serves 4
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #45
Aug. 28, 2015
ingredients
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon ...
Method
Preheat the oven to 180˚C.
Combine the oil, garlic, cumin, oregano and chilli flakes in a large bowl. Cut the eggplant into 2 cm pieces and add to the bowl along with the onion and mushrooms and mix to ...
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