I love simple food. It’s a life saver when you’re back from a 30-hour jet-lagged journey and exhausted. Recipes which call for a zillion ingredients and a lot of time, I don’t really have the patience for. So, when I opened the fridge to find two aubergines and tomatoes staring at me, shouting ‘eat me, eat me’, I just couldn’t help myself.
It’s November when the weather is neither hot or cold — just the perfect balance. A time you need comforting food for the troubled soul.
Out came the roasting pan and on the stove went a pot of salted water. In 30 minutes I was hungrily digging into a plate of roasted vegetables with Penne, topped with grated cheese all gorgeous and oozing with flavour.
Roasted Vegetables with Penne
2 tomatoes (chopped roughly)
2 aubergines (chopped roughly)
4-5 cloves of garlic (peeled)
2 tbs olive oil
1 tbs dried oregano
1 tbs dried chilly flakes
Pinch of salt and sugar
Grated cheese (for garnishing)
Pre-heat the oven to 250 degree C.
Cook the Penne as per packet instructions in salted water.
In a roasting dish, put all the ingredients and toss so everything is coated with the oil. Cover with foil and pop into the over for 25 minutes.
By the time the vegetables are roasted, the pasta would have cooked. Keep aside a bit of the starchy water.
Mix the Penne with the vegetables. Add the water if there’s not enough sauce to coat everything.
Sprinkle with cheese and serve hot!