Ingredients
Method
1.Preheat oven to 180°C (160°C fan forced).
2.Place eggplant, zucchini, onion, tomatoes and garlic on a large oven tray, spray with cooking oil, season. Roast 15 minutes or until tender.
3.Meanwhile, cook pasta in a large saucepan of boiling salted water until almost tender, drain.
4.Combine lamb, spices and 1 tablespoon of the oil in a large bowl, turn to coat lamb in spices.
5.Cook lamb on a heated oiled chargrill plate (or grill or barbecue) for 4 minutes or until browned all over and cooked as desired. Remove from heat, cover, rest 5 minutes. Slice thickly.
6.Place pasta, roasted vegetables, lamb and remaining oil in a large bowl with remaining ingredients, toss gently to combine. Season to taste.
You can use any short pasta you like instead of teh farfalle, especiallly short tubular types, such as penne or rigatoni. Cook the pasta until it’s firm to the tooth or, as the italian say ‘al dente’.
Note
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