Sufra Dayma: Rollini Pasta with sun-dried Tomatoes By Moushira Abdel-Malek Serves 4 Ingredients: 500 gms Rollini pasta 500 gms eggplant (cut into 2 cm cubes) 1 cup sun-dried tomatoes (chopped, drained) 1/4 cup balsamic vinegar 1 tbsp Dijon mustard 1/4 cup fresh basil leaves (chopped) 1/3 cup extra virgin olive oil Salt + pepper Method: Preheat oven to 200 degrees. Place eggplant onto a baking tray. Drizzle with 2 tablespoonfuls of oil. Season and roast for 30 minutes, or until tender. Cook pasta in boiling water until tender. Drain, reserving 2 tablespoonfuls of cooking water. Return pasta and water to pan. Whisk vinegar, mustard, remaining oil, with salt and pepper, in a jug to combine, or in a top screw jar. Add eggplant, dressing, tomatoes and basil to pasta. Toss over very low heat until well combined and serve. N. B.: You can add half a teaspoonful of crushed garlic to this recipe (optional) added to the dressing.