Campanelle pasta with Roasted Eggplant, Mint and Goat Cheese

Ingredients

• 1 medium eggplant cubed
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1/4 cup mint minced
• 6-7 leaves Fresh basil
• 7 cherry tomatoes diced
• 4 oz goat cheese
• salt and pepper to taste
• 1 lb pasta
• 4 tsp Pecorino cheese grated
• 1 sliver garlic minces

Instructions

1. Preheat oven to 450.
2. Rinse the eggplant and dice it to form 1/2-icnh cubes. Place in a pasta strainer, sprinkle with salt and let it rest in the sink for about 10-15 minutes to remove the excess water from the eggplant.
3. Put the eggplant cubes on a baking pan covered with parchment paper. Drizzle with some extra-virgin olive oil, salt and pepper.
4. Roast for approximately 20 minutes.
5. Cook the pasta in boiling salted (add salt after water has reached boiling temperature) and cook al dente. Try after 8-9 minutes.
6. Mix the balsamic vinegar, olive oil, mint, basil, garlic, salt, and pepper in a small bowl.
7. When the pasta is ready, drain and toss with the roasted eggplant, balsamic dressing and goat cheese flakes. Stir, let pasta gather together every flavor, sprinkle with pecorino cheese and serve.