Roasted tomato, eggplant and fetta pasta salad

Method

• 1
  Pre-heat oven to 200°C. Place the tomatoes, eggplant and fetta on a baking tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Cook for 20-25 minutes until soft and golden. Keep warm.
• 2
  Meanwhile, cook penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to the pan. Toss the roasted vegetables, olives and spinach through the pasta, and serve warm or cold.