Roasted aubergine tomato basil pasta
Ingredients
- 1 large aubergine, cut into chunks
- 2 tbsp olive oil
- 2 fat garlic cloves, unpeeled
- 300g pack cherry tomato
- 1 tbsp balsamic vinegar
- 1 tsp caster sugar
- handful basil leaves, plus extra to serve
- 250g pasta such as penne or fusilli
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