Grilled aubergine pasta

Pop the aubergine and tomatoes onto a baking tray. Add a drizzle of oil and a sprinkle of salt and pepper. Toss together to evenly coat in the seasoning then arrange in a single layer. Pop the tray on the top shelf  of the oven and grill until soft and starting to colour, 15-20 mins. Turn halfway through. 

In the meantime, heat a drizzle of oil in a large frying pan on medium heat. Add the sun-dried tomatoes and chilli flakes (just a pinch, these flakes are HOT). Cook for 2-3 mins. 

In the meantime, pour the water from the kettle into a large saucepan and bring back to the boil. Add the spaghetti (see ingredients for amount) and a good pinch of salt. Cook for 7 mins then add the asparagus to the pan.  Continue to cook the spaghetti and asparagus for a further 4 mins.  Drain in a colander then return it to the pan off the heat. Drizzle over a little oil to stop it sticking together.

While the pasta cooks, add the chopped tomatoes to the sun-dried tomatoes along with a good grind of pepper. Let the mixture bubble away on a medium heat until the sauce is nice and thick, 5-10 mins, stirring occasionally. Once the sauce has thickened, stir in the grilled aubergine, tomato and half the parsley. Season to taste with salt and pepper if necessary.