Ingredients

8 oz cherry or grape tomatoes

1eggplant cubed (3-4 cups)

1 teaspoon of sweet smoked

paprika from Spain

6 oz of dried penne pasta

1/4 cup fresh basil sliced thinly

1 large garlic clove

5 tablespoon of olive oil

Preparation

preheat oven at 375

  1. toss tomatoes and eggplant with 2 TBsp olive oil and paprika to coat. Place on baking sheet lined with parchment paper. Place in the oven and roast for 30 minutes.
  2. in the meantime cook pasta according to package instrustion and keep warm.
  3. pour remaining olive oil in small sauce pan over medium to low heat, add garlic and cook for 2 minutes.
  4. to assemble toss pasta, tomato/eggplant, garlic oil together and basil. Serve immediatly