Spinach, Roasted Eggplant, Garlic & Pappardelle

500g long eggplant (about 10), sliced in half lengthways
5 cloves garlic, peeled & cut in half
6 tbsp olive oil
2 small chillies, seeded & finely sliced
2 tsp sea salt
2 bunches English spinach, washed & roughly chopped
4 litres water
1½ tbsp sea salt
500g pappardelle (thick ribbon pasta)
Black pepper
Freshly grated Parmesan cheese

In a large baking dish, combine the eggplant, garlic, 4 tbsp of the oil, chillies and the 2 teaspoons of salt. Place in a hot oven (300°C) for 35 minutes. Remove and set aside. Heat a pot, add the remaining oil and spinach and stir until bright green and collapsed. Add the eggplant mix and stir gently to combine.

In a large pot, bring the water to a rolling boil over a high heat, add the 1½ tablespoons of sea salt and return to the boil. Add the pasta and cook until just tender. Drain well. Pour into a warmed serving dish, add the spinach mix and toss thoroughly. Serve immediately with ground black pepper and Parmesan cheese. Serves 6.