Penne with eggplant, tomato and buffalo mozzarella
Photo by Tam West
- Heat the oven to 180C.
- Cut eggplant into about 4cm cubes. Place in a roasting dish, drizzle over 2 Tbsp oil, toss well and place in the oven to roast for 30-35 minutes until softened and starting to brown. Remove from the oven, season with salt and freshly ground black pepper, sprinkle over the oregano leaves and set aside.
- Heat remaining 2 Tbsp oil in a saucepan and add the garlic and chilli. Cook for 1 minute until aromatic, taking care not to burn the garlic. Add the tomato passata and cook for 2-3 minutes until hot.
- Meanwhile, cook the penne in plenty of boiling salted water until al dente. Drain and toss in the hot sauce. Mix through the roasted eggplant and some of the basil leaves.
- Place in a serving dish and scatter over remaining basil leaves. Place in the torn mozzarella and serve. Pass a black pepper grinder over the top.