Turn the oven to 200 fan bake.
Slice the eggplant into bite-sized chunks. Slice the very bottom of the garlic off. Place everything onto a baking tray and splash with lots of extra virgin OO, a good drizzle of balsamic & salt & pepper.
Bake for 25 minutes. Now turn down the oven to 150 degrees, place the tomatoes on a tray, season and drizzle with balsamic & extra virgin OO & top with the rosemary. Bake for half an hour until the toms are soft.
When there are roughly 10 minutes to go, cook the pasta in salted water. In a deep pan, warm up the olives in a splash of oil (do this on a low heat)
Remove the eggplant and tomatoes from the oven, and Squeeze out the garlic from the skin. Fold the eggplant and garlic in the pan with the olives, then add half the basil & the feta.
Once combined very gently fold in the tomatoes and fettuccine top with the rest of the basil and enjoy.
I also fried some prawns on the side with chilli, lemon zest and parsley & served it with a big rocket & avocado salad.
