Aubergine Tagliatelle with Chilli and Sun-Dried Tomato

Slice the aubergine in half lengthways. Slice each half lengthways into four long strips. Slice lengthways along each strip of aubergine to remove a bit of the white spongy part. Now chop the aubergine widthways into (roughly) 1cm chunks.

Mix your aubergine with a splash of olive oil and a pinch of salt and spread on a baking tray. Put this on the shelf closest to the grill and cook for around 15 mins, or until it is soft and slightly crispy around the edges.

Fry off your onion, garlic, sun-dried tomatoes and chilli flakes in a splash of olive oil on medium heat until the onion is soft. Tip: This should take around 5 mins - be careful not to let the ingredients burn.

Cook the tagliatelle in the boiling water with a pinch of salt for around 11 mins, or until ‘al dente’ (i.e. there is just a hint of firmness left in the middle), then drain.

Add the chopped tomatoes to your garlic and onion, together with another pinch of salt and a few grinds of black pepper to taste. Let the mixture bubble on medium-low heat for around 5 mins, until you have a nice thick sauce.

Once your sauce has thickened up, stir in your grilled aubergine.