Slow Roasted Tomato, Garlic & Aubergine Pasta

If you haven't yet cooked up a batch of roasted vegetables as part of your meal plan, then you can do this now.

Heat oven to 180°C. You will need multiple trays, and may have to do this in batches. Add all of the tomatoes into a large baking dish and drizzle with 4 tbsp of olive oil and season generously with salt and pepper. Dice the aubergines into 2cm pieces and add to the tray, drizzling with olive oil, salt and pepper. Remove the tops of the garlic bulbs and wrap individually in tin foil. Add them to the tray. Put everything in the oven and roast for 35-40 mins.

Cook the pasta, then drain, reserving some of the water. Heat 2 tbsp oil in a pan over a medium heat and add the capers, frying for 2 mins. Add the roasted cherry tomatoes and gently heat, squashing gently so that they burst slightly.

In the meantime, squeeze out the roasted garlic and smoosh up with the back of a knife. Add to the tomatoes and mix until combined. Stir through the roasted aubergine and simmer for 5 mins.

Roughly chop parsley and finely grate the Parmesan. Take the tomato sauce off the heat and add the pasta along with the parmesan, parsley, the juice of 1 lemon and a ladle full of pasta water. Mix really well until emulsified and smooth, then serve up topped with more parmesan, a drizzle of oil and more parsley, if you like.