Fusilli with Eggplant Cream and Cherry Tomatoes

Method

1. Cut the eggplant into cubes.
2. Cut the cherry tomatoes in half.
3. Season the eggplant with oil, salt, chili, and torn basil.
4. Season the cherry tomatoes with oil, salt, and brown sugar. Toss well.
5. Bake both trays at 200°C (390°F) for 35-40 minutes.
6. Remove from oven. Set aside a few eggplant cubes for garnish.
7. Collect the tomato juice and add to the eggplant.
8. Blend the eggplant, tomato juice, and basil until creamy.
9. Transfer the cream to a skillet.
10. Cook the pasta al dente and drain directly into the skillet.
11. Add pasta cooking water, a drizzle of oil, and basil. Toss.
12. Plate with reserved eggplant cubes, tomatoes, and basil leaves.