Tomato Eggplant Fettucine

We have never baked tomatoes and eggplant, but now we tried and want eat it every single day! 

4 ripe tomatoes, seedless
1 large eggplant
Olive oil
Salt

Noodles

200g fettucine 

1 tbsp salt

Directions

1. Start by preparing the tomatoes and eggplant. Cut the tomatoes and eggplant into medium pieces and place in a pan. Sprinkle with olive oil, salt and bake in 445˚F oven for about 2 hours.

Noodles

2. When tomatoes and eggplant are ready, heat 400ml water. When starts to boil add salt and fettucine, stirring in the first minutes to the noodles doesn't stick. Cook until is al dente. Strain and stir in the baked tomatoes and eggplant. Season with a little salt and pepper. Serve with fresh basil, oregano or salvia.


Tips: You can bake the tomatoes and eggplant when you're baking a cake or cookie (obviously in another pan), so you'll make the most of your oven.

Serve: 2 portions.