4 cloves garlic
2 tablespoons tomato paste
1 teaspoon chopped chili
12-15 olives (or to taste)
2 tablespoons balsamic vinegar
2 tablespoons chopped basil
Cut eggplant into 5mm slices. Coat slices with a little balsamic vinegar and chopped basil. Place on baking tray.
Slice red onion into rings. Sprinkle with a little sugar and balsamic. Add to baking tray.
Cut the tops off the tomatoes and score a cross in the top approximately 2cm deep. Sprinkle with a pinch of sugar, some chopped basil, salt and pepper. Place on baking tray.
Place the cloves of garlic whole and in their skins on baking tray.
Roast these vegetables for about 15 minutes at 180 celcius. At this point, take out the garlic. Keep roasting the other vegetables for another 15 or so minutes until cooked through.
Put the pasta on to cook.
Squeeze the roast garlic out of the skin and place in a cold fry pan with the tomato paste, chili, olives and rocket. When the other vegetables are cooked, chop them roughly and add to the fry pan along with the cooked pasta. Turn on the gas and toss everything until it is heated through and the rocket has just started to wilt.
Serve, eat and admire the rich, fresh and delicious combination of flavours. Hold your forks high!