Sufra Dayma: Roasted Vegetables in Balsamic Vinegar By Moushira Abdel-Malek Ingredients: 375 gms spiral pasta 1 large onion (chopped) 1 medium eggplant (quartered and sliced) 1 large red capsicum (chopped) 2 medium zucchini (sliced) 3 medium tomatoes (chopped) 2 tbsp. tomato paste 2 tbsp. each: parsley leaves + basil leaves 2 tbsp. extra virgin olive oil Salt + pepper Method: Cook pasta in a large cooking pan of boiling water, until just tender. Meanwhile, heat oil in another cooking pan. Add onion. Stir until Sautéed. Add vegetables and stir to combine. Add tomatoes and paste plus water, enough to cook vegetables until tender, covered, over medium heat. Combine pasta and vegetable mixture. Season to taste. Serve with a green salad.
