Grenache + Roasted alla Norma

Step 1

Preheat the oven to 200°C. Mix the tomatoes with the tomato paste and vinegar, and place on a pan. 

Step 2

Place the chopped eggplant on the other end of the pan. Drizzle the vegetables with oil, then season with oregano, chilli flakes, salt, and pepper. 

Step 3

Roast the vegetables until they are tender, approximately 25-30 minutes. Meanwhile, cook the rigatoni (or pasta of choice) until al dente. Before draining, reserve 1/3 cup of pasta water.

Step 4

Toss the pasta through the veggies with a bit of pasta water. Top with basil and cheese (feta is our favourite for this dish!). Buon appetito!