Chicken Thigh & Aubergine Pasta Bake

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Trim the green stalk[s] off your aubergine[s] then slice lengthways

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Add the sliced aubergine to a baking tray (or two!) with a generous drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 12-15 min

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a pinch of salt over a medium-high heat

Once hot, add your diced chicken thigh and cook for 4 min on each side or until lightly browned

Once browned, add the sliced onion and chopped garlic and cook for 3-4 min or until beginning to soften

While the onion is softening, dissolve your chicken stock mix in 400ml [575ml] [750ml] boiled water and add your tomato paste, chopped tomatoes and balsamic vinegar – this is your tomato stock

Once the onion has softened, add your dried oregano and tomato stock to the pan with 1/2 tsp [3/4 tsp] [1 tsp] sugar and stir it all together

Add your macaroni, tear in your basil and cook for 3 min – this is your tomato macaroni

Meanwhile, combine your panko breadcrumbs and flaked almonds in a bowl with a drizzle of olive oil and a pinch of salt and pepper – this is your almond crumb

Add a big spoonful of the tomato macaroni to an oven-proof dish, then top with some of the roasted aubergine

Repeat this layering process until you have used all of the roasted veg and tomato macaroni

Grate your cheddar cheese all over, then sprinkle over the almond crumb

Put the dish in the oven for 12-15 min or until the crumb is golden, the macaroni is cooked and the chicken is cooked through (no pink meat!) – this is your chicken thigh and aubergine pasta bake