Roasted aubergine, tomato & basil pasta

• large aubergine↗1

  cut into chunks

• olive oil↗2 tbsp tbsp
• fat garlic cloves↗2

  unpeeled

• pack cherry tomato↗300g g
• balsamic vinegar↗1 tbsp tbsp
• caster sugar↗1 tsp tsp
• handful basil leaves↗

  plus extra to serve

• pasta↗250g g

  such as penne or fusilli

Step-by-step instructions

1. 1

   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. 2

   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.