Roasted Eggplant, Basil And Ricotta Pasta

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donna hay


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2 x 400g eggplants (aubergines), chopped

4 cloves garlic, unpeeled

2 long red chillies

⅓ cup olive oil

sea salt and cracked black pepper

200 g rigatoni

2 tablespoons sherry vinegar

1 cup basil leaves

200 g ricotta

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