A splash of colour is always an appetite-inducer. If you get the vegetables roasted ahead of time you will find this dish super-quick to put together.
1 medium-sized eggplant (aubergine) 1 red and 1 yellow pepper (bell pepper / capsicum) Flaky sea salt plus coarse salt for cooking pasta Freshly ground black pepper ½ tsp dried oregano 2 Tbsp olive oil 12 medium vine tomatoes Caster (superfine granulated) Extra virgin olive oil 500g rigatoni Chilli flakes, optional Small handful basil leaves, or a little parsley Small piece of parmesan for shaving over pasta Handful small rocket (arugula) leaves 3 Tbsp extra virgin olive oil, plus extra for drizzling
1 Preheat oven to 200°C (400°F). Trim eggplant and cut into large cubes. Halve peppers, remove cores, and seeds and chop into large chunks. Transfer to a shallow roasting tin, season with salt, pepper and oregano and drizzle with olive oil. Toss well. Roast for 45-60 minutes, stirring 2-3 times, or until eggplant is tender. Cool, then chop roughly.
2 Increase oven heat to 220°C (425°F). Line a shallow ovenproof tin (I use a Swiss roll tin / jellyroll pan) with baking (parchment) paper.Cut tomatoes in half and arrange in tin. Sprinkle with sea salt and sugar. Grind over a little black pepper and drizzle with extra virgin olive oil. Roast for 25-30 minutes until collapsing and charring around the edges. Cool. Scoop pulp from tomatoes and transfer to a bowl. Gather all the tomato skins and gently squeeze juices into bowl. Scrape any tomato juices off paper into bowl. The tomatoes and roasted vegetables can be cooked ahead; reheat briefly in a microwave, or in a covered dish in the oven.
3 Cook pasta in plenty of gently boiling, salted water until al dente. Drain and immediately tip into a large heated bowl. Toss through 3 tablespoons of extra virgin olive oil, chilli flakes to taste and tomato pulp. Add the chopped vegetables and toss again, adding in basil or parsley.
4 Dish immediately into heated pasta bowls, shave over a little parmesan, scatter with rocket and drizzle with a little extra virgin olive oil (optional). Devour!
Roasting the vegetables ahead of time means this is quick to put together when you are under the pump at meal time.