Aubergine, Mozzarella & Tomato Pasta Bake

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Trim the green stalk[s] off your aubergine[s] and chop into small bite-sized pieces

Heat a large, wide-based pan (preferably an oven-proof casserole dish) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the chopped aubergine with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, boil a kettle

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 100ml [150ml] [200ml] boiled water

Add your tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tortiglioni for 7-9 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving a cup of the starchy pasta water

Once the aubergine has softened, add the chopped garlic, balsamic vinegar, tomato paste, dried oregano and a pinch of sugar and cook for 1 min

Add your chopped tomatoes and vegetable stock and cook for 5-6 min further or until starting to thicken

Meanwhile, cut your cherry tomatoes in half

Grate your cheddar cheese

Drain your mozzarella and cut it into slices

Once the tomato sauce has thickened, stir in the drained tortiglioni and chopped cherry tomatoes

Tip: if it looks a little dry, add a splash of the starchy pasta water

Top the pasta with your basil leaves, grated cheddar and the sliced mozzarella

Add a drizzle of olive oil and a pinch of pepper

Put the pan in the oven for 15-20 min or until the cheese is melted and golden

Tip: if you don't have an oven-proof pan, transfer to an oven-proof dish instead