Name: Roasted aubergine, tomato & basil pasta
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 1 large aubergine , cut into chunks -; 2 tbsp olive oil -; 2 fat garlic cloves , unpeeled -; 300g pack cherry tomato -; 1 tbsp balsamic vinegar -; 1 tsp caster sugar -; handful basil leaves , plus extra to serve -; 250g pasta such as penne or fusilli -

Ingredients for - Roasted aubergine, tomato & basil pasta

1. 1 large aubergine , cut into chunks

2. 2 tbsp olive oil

3. 2 fat garlic cloves , unpeeled

4. 300g pack cherry tomato

5. 1 tbsp balsamic vinegar

6. 1 tsp caster sugar

7. handful basil leaves , plus extra to serve

8. 250g pasta such as penne or fusilli

How to cook deliciously - Roasted aubergine, tomato & basil pasta

1 . Stage

Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.

2 . Stage

When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.