Penne with Tomato and Eggplant

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Ingredients

3 cups cooked penne pasta
200 grams grape tomatoes
1 eggplant, cut into thick sticks
1 cup canned diced tomatoes
1 teaspoon chopped garlic
1 small onion, chopped
1/2 cup chopped fresh basil leaves
2 tablespoons olive oil
2 tablespoons grated parmesan cheese
salt and pepper to taste

Direction

* Preheat oven to 180C.

* Brush 1 tablespoon of oil over the tomatoes and eggplant sticks. Place veggies on a lined baking tray and bake in the oven for about 15 min or until soft. Set aside.

* Heat the remaining olive oil in a saucepan over medium heat. Saute garlic and onion until aromatic. Add in diced tomatoes and simmer for about 5 minutes. Season with salt and pepper according to your preference. Add in the baked tomatoes and eggplant. Remove from fire. Add the chopped basil leaves. Add the pasta in and toss well.

* Transfer on a serving plate and sprinkle grated parmesan on top. Serve hot and enjoy!

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