1 eggplant, diced and roasted
3 red peppers
1 tsp smoked paprika
1 tsp tomato puree
1 tbsp garlic infused oil
4 tbsp olive oil
large bunch basil
400g/14oz gluten free pasta shapes
salt and pepper
Pre-heat the oven to 180C/350F/Gas 4. Halve the peppers lengthways, trim out the seeds and membrane.
Lay them in a fairly large roasting tin facing upwards. Halve the tomatoes and place them inside the peppers.
Dice the eggplant, and drizzle with the garlic infused oil. Drizzle the peppers with olive oil, season, to taste, with salt and freshly pepper.
Bake the vegetables in the oven while you get on with the basil oil.
Set aside a few sprigs of basil and blend the rest in a food processor with 3 tablespoons of olive oil and a little salt until you have a bright green basil oil.
When 30 minutes or so have passed and the peppers, eggplant and tomatoes are beginning to soften, pour over the basil dressing.
Return to the oven for a further 20 minutes or until the vegetables are slightly charred around the edges.
Lift the eggplant peppers and tomatoes out of the tray with a slotted spoon and set aside.
Cook the gluten free pasta in boiling salted water according to the packet instructions. Drain.
Tip in the smoked paprika and tomato puree, then the cooked, drained gluten free pasta into the roasting tin, and stir well to scrape up any caramelised peppers stuck to the pan.
Serve the gluten free pasta in bowls, tearing in the remaining basil. Spoon the roasted eggplant, peppers and tomatoes on top.
Recipe adapted from: Good Food