Eggplant Artichoke And Tomato Tortiglioni Recipe

Ingredients For Eggplant Artichoke And Tomato Tortiglioni Recipe

• 375 gram Dried tortiglioni pasta
• 70 gram Semi-dried tomatoes in oil, drained reserving oil, coarsely chopped
• 2 Small zucchini, ends trimmed, sliced
• 2 Garlic Cloves, Crushed
• 150 gram Chargrilled eggplant, drained, coarsely chopped
• 170 gram 1 x jar marinated artichoke quarters, drained reserving marinade
• 1 tablespoon Finely grated lemon rind
• 0.33000000000000007 cup Shredded fresh basil
• 100 gram Goats cheese, crumbled