Roasted Eggplant & Tomato Penne with Crispy Prosciutto

Method

1. Preheat oven to 200°C fan. Line a large baking tray.
2. Arrange the eggplants cut-side down on the tray with the garlic cloves. Drizzle generously with olive oil and season with salt and pepper. Roast for 20–25 minutes.
3. Remove the tray, add the cherry tomatoes, drizzle with a little more olive oil and return to the oven for a further 20 minutes, or until the eggplants are soft and the tomatoes are blistered and jammy.
4. Scoop the eggplant flesh into a bowl, discarding the skins. Squeeze the roasted garlic from its skins and add to the bowl. Blitz with a good drizzle of olive oil, salt and pepper until smooth and velvety. Adjust seasoning to taste.
5. Meanwhile, cook the prosciutto in a dry frying pan over medium heat until golden and crisp. Transfer to paper towel to cool and harden. (Alternatively, bake in the oven at 200°C for 10–12 minutes.)
6. Bring a large pot of salted water to the boil. Cook the pasta as per packet directions. Using tongs, transfer the pasta directly into a large bowl or pan with the eggplant purée, allowing some pasta water to come along. Toss well, adding extra pasta water as needed to create a glossy sauce.
7. Transfer to a large serving platter. Top with roasted tomatoes, shards of crispy prosciutto and torn basil leaves. Finish with a drizzle of olive oil and generous shavings of Parmigiano Reggiano.
8. Serve and enjoy with family and friends!