Eggplant, pesto and ricotta pasta

Ingredients

500 g	Eggplants, finger variety, sliced (Main)
400 g	Spaghetti
4	Garlic cloves, peeled
3 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper
500 g	Cherry tomatoes
1 to serve	Pesto
150 g	Ricotta cheese

Directions

1. Cook the pasta in a saucepan of boiling salted water for 10-12 minutes or until al dente. Drain, set aside and keep warm.
2. Preheat oven to 200 degC. Place the eggplant, garlic, oil, salt and pepper in a bowl and toss to combine. Place on a baking tray lined with non-stick baking paper and roast for 25 minutes, add the tomatoes to the tray and roast for a further 5 minutes or until eggplant is golden and the tomatoes are soft.
3. Squeeze the garlic from its skin and add to the pasta with the eggplant, tomatoes and ricotta and gently toss to combine. Top with pesto to serve.