Pasta with roasted eggplant | Jonathan Garnier

Ingredients

• 2 standard eggplants (or 4 to 6 small ones)
• 120 ml (8 tablespoons) olive oil
• 16 to 24 cherry tomatoes
• 15 ml (1 tablespoon) herbes de Provence blend
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) water
• 1 vegetable stock cube
• 8 to 12 basil leaves, chopped
• 2 garlic cloves, minced
• 90 ml (6 tbsp) white balsamic vinegar
• 4 portions cooked pasta
• 60 ml (4 tbsp.) capers or olives, chopped
• 125 ml (1/2 cup) grated Parmesan cheese
• Salt and pepper to taste