Baked feta, aubergine and tomato pasta
Ingredients
Two aubergines, cubed
12 cherry tomatoes, halves
200gr block of feta cheese
pinch of chili flakes
salt and pepper
fresh basil
250gr short pasta
Four cloves of garlic
Extra virgin olive oil
12 black olives
Method
1. Place cubed aubergine, black olives and halved cherry tomatoes in oven dish.
2. In the middle of the dish, place slab of feta cheese.
3. In each corner, place four cloves of garlic in their skins.
4. Add a pinch of chili flakes, salt and olive oil.
5. Cook for 45 minutes, or until aubergines are cooked.
6. Remove garlic cloves fro their skins, mash and return to dish.
7. Using a fork, mash the feta cheese and mix with aubergines, garlic, tomatoes, olives.
8. Cook pasta according to packet instructions, then mix into sauce.
9. Sprinkle fresh basil leaves on top.