PENNE PASTA WITH CHARGRILLED TOMATOES AND AUBERGINES
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1 Large aubergine trimmed and cut into strips,
225g of cherry tomatoes,
spray oil,
225g of penne pasta,
1 crushed garlic clove,
small bunch of chopped parsley
salt and pepper to taste
Lightly spray the aubergine slices and tomatoes with oil.
Cook on a hot ridged cast iron grill pan for about five minutes until tender
and slightly charred. Alternatively grill till tender.
Meanwhile, cook penne in a large pan of salted water until ready. Drain. Mix
with aubergines and tomatoes and top of with garlic and parsley season and
serve immediately
