Eating In

Set the oven at 200°C/Gas mark 6. Slice a large aubergine into thin rounds (1/4 inch). Place the rounds on a large baking tin in a single layer. Peel and crush three cloves of garlic and sprinkle over the aubergines. Add 250g of sweet cherry tomatoes. Spoon over 8 tablespoons of olive oil. Season with salt and pepper and bake for about 30 minutes. Put a deep pan of water on to boil and salt it generously. When it is boiling add 250g of mini penne and boil for 9 minutes until al dente. Drain the pasta. Using a slotted spoon, transfer the aubergines and tomatoes to the empty saucepan, leaving the oil behind. Crush the tomatoes with a fork to release their juices. Add the drained pasta to the oil and toss it gently to coat well. Tip the pasta into the aubergine and mix well. Tear up about 10g of fresh basil leaves and mix in before serving. Some variations: use any ribbon pasta. Courgettes instead of aubergines will also work. You could season with thyme or herbes de Provence, instead of or as well as the basil. Add capers for a piquant bite or a little torn salami or prosciutto at the end.