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Eggplant, Roasted Tomato and ‘Rag’ Pasta with Buffalo Mozzarella


  1. Preheat fan-forced oven to 150°C (300°F).
  2. Place tomatoes, cut-sides up, on a baking tray, then scatter with 1 tablespoon of the oregano, drizzle with olive oil and season with salt and pepper. Roast for anywhere between 1–4 hours, depending on the level of moisture of the tomatoes.
  3. Working in batches, fry eggplant in a splash of olive oil in a hot frying pan until cooked, then drain on paper towels. Place warm eggplant, garlic, remaining oregano and basil in a bowl and toss.
  4. Bring a large saucepan of water to the boil for the pasta and add a generous amount of salt. Cook for about 3 minutes, then drain and tip back into the pan (you may also want to reserve a little of the cooking water to bind the sauce) and drizzle with olive oil.
  5. Place pasta, eggplant mixture, roasted tomatoes and half of the mozzarella in a large bowl, season to taste and gently combine.
  6. Divide pasta between plates, top with the remaining mozzarella, then serve with a final drizzle of olive oil and perhaps a few extra basil leaves.