Eggplant and Zucchini Pasta

Quick and easy dinners are back!

Ingredients

1 large eggplant
1 large zucchini
1/2 cup sun dried tomatoes
1 tin tomato paste
I cup water
1-2 cups gluten free pasta
1/2 cup parmesan (swap for olives or nutritional yeast or bread crumbs if dairy free)
Sprinkle of basil
Salt and pepper
Olive oil

Method
Roast eggplant and zucchini in a baking tray. Sprinkle salt and pepper and drizzle some oil. Bake at 220° for 30 to 40 minutes.
Add half a cup of sun-dried tomato strips to a small saucepan. Allow to get some colour on them. Then add 2 tablespoons of tomato purée and one cup of water to a small saucepan. Boil 2 cups of gluten-free pasta as per packet instructions. Once cooked add pasta to saucepan of tomato sauce. Add half a cup of Parmesan and a handful of chopped basil. Serve in a bowl with some shaved parmesan on top. Enjoy.