Roasted Cauliflower and Eggplant Fusilli

READY IN 40 mins

Lots of flavour and lots of veggies, this pasta dish has a very Mediterranean feel to it and is a nice gluten free option with the wild rice pasta. You can of course use any shaped pasta really, but the wild rice pasta is very nice and well worth a try.

Ingredients

2 cups Rizopia wild rice fusilli (or your favourite pasta)
2 tablespoons extra virgin olive oil
½ head cauliflower (cut into florets)
1 small eggplant (cubed)
½ of a red onion (sliced)
2 cloves garlic (minced)
1 ½ cups cherry or grape tomato (sliced)
½ cup feta

Directions

Cook you pasta as per the directions on the package. Strain well and the drizzle a little oil over them so they do not stick and set aside.
Preheat a large fry pan on medium high heat. Add the olive oil and then the cauliflower and cook, stirring occasionally until it just begins to soften.
Now add the eggplant and onion and a little more oil if necessary. Sauté, stirring regularly until the onions have started to brown.
Add the garlic and sauté for 1 minute longer stirring frequently.
Next up are the tomatoes. Toss them in and cook, stirring regularly until they start to break down.
Now you can add the cooked pasta and the feta cheese and heat until warm. Serve immediately.

PREP 25 mins
COOK 15 mins
READY IN 40 mins