Seasonal Spoon

A quick summer dinner

Ingredients:

• 3 aubergines, cut into small cubes
• 2tsp sea salt flakes
• 500g cherry tomatoes
• 2tsp caster sugar
• 2 tsp balsamic vinegar
• 4 tbsp extra virgin olive oil
• 2 tbsp dried oregano
• 400g pasta
• 680ml jar passata
• 12g basil
• 400ml crème fraîche
• 1 1/2 tbsp whole milk

Method:

1. Preheat the oven to 240 degrees C. Spread the aubergine cubes over a large baking tray. Sprinkle sea salt over generously and roast for 15 minutes to dry out and colour them slightly. Meanwhile, in another roasting tin combine the tomatoes, sugar, balsamic vinegar, and  1 tbsp oil. Roast for 25 minutes until the tomatoes are blistered. After the aubergines have had 15 minutes stir in the remaining 3 tbsp oil and the oregano; roast for a further 15 minutes.
2. While the vegetables are roasting, cook the pasta in salted boiling water until al dente. Drain through a colander and cool under cold running water
3. Remove the roasted vegetables from the oven, then reduce the temperature to 200 degrees C. Tip the roasted aubergines into the roasting tin of tomatoes, then add passata, and torn basil leaves; season. Stir in the drained pasta until coated. In a large bowl, combine the crème fraîche, milk and 1/2 the cheese, then spread over the pasta. Cover with the remaining cheese and bake for 20 minutes.