Photo by Julie O’Malley
Rollini with Semi-Dried Tomatoes
500g eggplant, cut into 2cm cubes
1/3 cup olive oil
500g San Remo Rollini pasta
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 cup semi-dried tomatoes, chopped
1/4 cup fresh oregano leaves
# Preheat oven to 200°C. Line a tray with baking paper. Place eggplant onto tray. Drizzle with 2 tablespoons of oil. Season. Roast for 20 minutes, or until tender.
# Cook pasta following packet directions.
# Whisk vinegar, mustard, remaining oil, and salt and pepper in a jug to combine.
# Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and water to saucepan. Add eggplant, vinegar mixture, tomatoes and oregano. Toss over low heat until well combined. Serve.