Tomato, eggplant and fetta linguine

Name: Tomato, eggplant and fetta linguine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 medium eggplant, cut into 2cm cubes; 1 red onion, cut into wedges; salt and cracked black pepper; 3 vine-ripened tomatoes, cut into wedges; 400g fettuccine; 1/3 cup (80ml) olive oil; 1/2 cup (100g) feta, roughly crumbled; 1/4 cup basil leaves; crusty bread, to serve

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Cost: $8.28 /serving

Author : Kate Murdoch

pasta bread dinner

Ingredients

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1 medium eggplant, cut into 2cm cubes1 red onion, cut into wedgessalt and cracked black pepper3 vine-ripened tomatoes, cut into wedges400 grams fettuccine1/3 cup (80 milliliters) olive oil1/2 cup (100 grams) feta, roughly crumbled1/4 cup basil leavescrusty bread, to serve

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Instructions

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Step 1

Preheat oven to 190°C. Place the eggplant and onion on a baking tray lined with baking paper. Spray with olive oil spray, and season with salt and pepper. Bake for 10 minutes. Add tomato and spray with oil spray. Cook for a further 15 minutes then remove and set aside.

Step 2

Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, return to pan and cover to keep warm.

Step 3

Add olive oil to pasta. Season with salt and pepper.

Step 4

Divide pasta between serving bowls. Serve with crusty bread.