Oven-Roasted eggplant and tomatoes pasta

This is the simplest recipe for a fancy-looking dish that you can make in short time while doing other things.

Self-invented due to shortage of time.

Ingredients:

1 eggplant

15-20 cherry tomatoes

1 mozzarella ball

Pasta

Spices - Salt, Pepper, Oregano, etc. herbs of your choice

Olive oil

First, take an eggplant and put it in the oven with Grill mode on 240C. Forget for 40 minutes.

Meanwhile, toss cherry tomatoes in olive oil, salt, pepper and the herbs.

Since you have nothing left to do now, start heating the water for pasta in a pot.

When it boils, salt it until it's sea-water salty. I use coarse salt for that.

Also, at this point put the tomatoes in the oven next to the eggplant.

Throw in the pasta. Use whatever pasta you feel will be right for this kind of sauce. I used calamarata. It is more popular in South of Italy, a region closer to the Mediterranean Sea and so more fitting to the Mediterranean vibes of this dish. But really, it doesn't matter.

This pasta cooks 15 minutes until it's al dente. Five minutes before it's ready, take the eggplant out of the oven. At this point the skin should be falling off like after a bad sunburn (sorry for the not so appetizing analogy, but it's exactly what we did to the poor eggplant), so peel it and toss the insides with olive oil and salt.

The pasta is now cooked. Discard the water, put in the eggplant and stir until evenly mixed. Put it in the plate and top with the tomatoes. They should be slightly blackened at this point. Take a mozzarella ball, tear it with your hands and place in strategic places between the tomatoes. Drizzle with olive oil. You're done.

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