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

Ingredients

• Extra virgin olive oil, for drizzling
• ¼ cup roughly chopped oregano
• 8 roma tomatoes, halved lengthways
• Sea salt and freshly ground black pepper
• 2 eggplants, about 12 × 8 cm, peeled and cut widthways into 2 cm wide slices
• 1 clove garlic, finely chopped
• ¼ cup basil leaves, plus extra to serve
• 200g mozzarella, at room temperature and torn
• 200g Penne Pasta