Roasted Vegetable Pasta Salad

Serves 2. prepation 15mins

Ingredients

300g Farfalle pasta
1 large, thick capsicum
1 large tomato
1 medium eggplant
1 jar Saclą Olive & Tomato
large bunch fresh basil leaves, roughly torn

Method

Preheat the oven at 200° C. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Clean vegetables, cut the tops off and hollow out, removing the seeds, leaving a thick hedge all around. Parboil the eggplant for 5 minutes then drain and place with the vegetables in an oven-proof pan. Cook the capsicum and the tomato for about 7-10 minutes and the eggplant for about 12-15 minutes. Once cooked, let them cool. Drain the pasta well and refresh under running cold water. Transfer to a large bowl and stir through the whole jar of Saclą Olive & Tomato and the basil leaves. Season well with plenty of ground black pepper and stuff the vegetables. Serve immediately.