Roasted aubergine, tomato & basil pasta

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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. 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.

Making it meaty

Snip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.

610 kcalories, protein 18g, carbohydrate 108g, fat 15 g, saturated fat 2g, fibre 9g, sugar 15g, salt 0.1 g

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Ingredients

• 1 large aubergine , cut into chunks
• 2 tbsp olive oil
• 2 fat garlic cloves , unpeeled
• 300g pack cherry tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp caster sugar
• handful basil leaves , plus extra to serve
• 250g pasta such as penne or fusilli

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian

Ingredients

• 1 large aubergine , cut into chunks
• 2 tbsp olive oil
• 2 fat garlic cloves , unpeeled
• 300g pack cherry tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp caster sugar
• handful basil leaves , plus extra to serve
• 250g pasta such as penne or fusilli

610 kcalories, protein 18g, carbohydrate 108g, fat 15 g, saturated fat 2g, fibre 9g, sugar 15g, salt 0.1 g

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