A simple but delicious meal that you can serve your family for dinner.


  • 200g cherry tomatoes, sliced in half

  • 1 small eggplant, cut into 2cm cubes

  • 1 courgette, cut into 2cm cubes

  • 1 red onion, quartered but roots left intact

  • 1 head of garlic, top sliced off

  • 4tbsp olive oil

  • 2tbsp balsamic vinegar

  • 1tsp chilli flakes

  • 200g penne

  • Sea salt

  • Parmesan shavings, to serve

  • Large handful of basil leaves, to serve


  • 1.

    Preheat the oven to 200°C (180°C fan).

  • 2.

    Arrange the tomatoes, eggplant, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and sprinkle with sea salt and chilli fakes. Give everything a good shake to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.

  • 3.

    About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente.

  • 4.

    Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins on to the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the pan together and then pour in the drained pasta.

  • 5.

    Add some generous shavings of parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more parmesan shavings and basil leaves.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 776kj
  • Fat Total 30g
  • Saturated Fat 4g
  • Protein 20g
  • Carbohydrate 111g
  • Sugar 20g
  • Sodium 1494mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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