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!)

Difficulty: Easy

Put into a slightly greased oven pan. Throw in of garlic (unpeeled). Drizzle 1 tablespoon of olive oil and then put some salt and pepper on top.

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 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, unpeel, 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!)