Summer Pasta Salad – Recipe of the Month

Ingredients:

• 1 medium eggplant chopped
• 4 tomatoes
• 1 red onion cut into quarters
• 5 cloves of garlic
• 250g pasta
• Spinach Leaves
• Olive Oil
• Balsamic vinegar
• Fresh Gbejna (optional)

Place eggplant, tomatoes and onion into a greased oven dish.  Throw in the garlic whole and unpeeled.  Drizzle 1 tablespoon of olive oil.  Roast at 180ºC for 1 hour.  While you are waiting boil the pasta.

When roasting is done, toss in a handful or two of fresh spinach and basil leaves.  The heat will make the spinach wilt a bit.

Take out the garlic cloves, peel, squash.  Whisk with ¼ cup of olive oil and ¼ cup of balsamic vinegar.  Pour this into the roasted vegetable mix.

Tip in pasta, toss everything and eat immediately.   You can add sliced Gbejna.