Allison Roman Roasted Eggplant tomato pasta

Cheesy sourdough and pecorino crumbs
Eggplant, 2, sliced into rounds
Garlic, 6 cloves, thinly sliced
Yellow baby tomatoes, punnet
Tomato paste, 1 tbs
Olive oil
Basil leaves, 10, finely sliced
Pasta like strozzapretti, cook in salted water and save a cup of pasta water

Preheat oven to 205 degrees celsius fan
Salt, pepper and oil one side of the eggplant, flip over and salt and pepper the other side
Roast for 30 minutes or until well browned, turn at the 15 minute mark
While the eggplant is cooking, fry the garlic in oil until crisp. Remove from frying pan with a slotted spoon and allow to cool.
Add the tomato paste and tomatoes and caramelise the paste for a minute or two.
Cook on medium heat until the tomatoes burst.
When the eggplant is cooked, add it to the tomatoes and stir to combine and return the garlic to the pan.
Combine the sauce with the pasta, add required amount of pasta water.
Serve with breadcrumbs and grated parmesan and basil.

Also fantastic with finely sliced cold hard-boiled egg.