Pasta with roasted eggplant

Name: Pasta with roasted eggplant
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; pepper

www.jonathangarnier.com

Serves : 4 Preparation time: 15 minutes Cooking time : 15 to 20 minutes Ingredients 2 standard eggplants (or 4 to 6 small ones) 120 ml (8 tablespoons) olive oil

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