Other vegetables can be substituted in this simple but tasty dinner. Try chunks of zucchini, sliced fennel and red capsicums.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon chilli flakes
1 large oval purple eggplant
1 red onion, thinly sliced
250 grams button mushrooms, halved or quartered if large
3 cups roughly chopped fresh tomatoes
4 cups dried penne pasta
small handful flat-leaf parsley or mint, chopped
½ cup ricotta (I used Clevedon Valley Buffalo)
sea salt and freshly ground pepper
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 combine well. Tip onto a large lipped baking tray, scraping in any oil left in the bowl. Season generously and roast for 15 minutes, turning everything once. Stir in the tomatoes then roast for a further 15-20 minutes, turning occasionally until everything is tender and golden.
Cook the pasta in plenty of boiling salted water until done to your liking then drain well. Tip into a warm serving bowl and toss with a little olive oil. Tip the eggplant mixture over the pasta along with half the chopped herbs and ricotta. Gently combine then scatter with the remaining ricotta and herbs and a drizzle of olive oil if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!