Below is a picture of my favourite pasta to eat during the past couple of weeks. Mainly because I am lazy and its so easy to make but at the same time its deeply satisfying. Just slice up an aubergine and soak in salt water. Drain and line on baking tray. Halve some cherry tomatoes and lob off the top of a whole garlic. Add to the tray. Drizzle with extra virgin olive oil (I use extra virgin because I love the slightly nutty & green flavour) and season with lots of salt and pepper. I usually add some finely chopped thyme and rosemary too. Whack it in the oven at 160C for about 30-45 minutes. The garlic needs to sit in there longer than the rest. Although, there was once I just left the aubergines in there the whole time and I ended up with aubergine crisps. A pleasant change to the usual spongey texture. If you aren't a health nut like me, feel free to drown it in oil when baking. It does taste better and the aubergine texture is much nicer. Sometimes I add pinenuts for a bit of texture or capers for a sharp and salty hit. Toss with spaghetti, add some stir-fried mushrooms, some basil and grated parmesan, lovely!