Plant-Based Aubergine Pasta Bake

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Trim the green stalk[s] off your aubergine[s] and top, tail and slice lengthways

Chop your cherry tomatoes in half

Add the sliced aubergine and halved cherry tomatoes 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 or until the tomatoes have started to blister

Boil a kettle

While the veg is roasting, peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

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

While the onion is softening, dissolve your vegetable stock mix in 400ml [520ml] [750ml] boiled water and add your tomato paste, finely chopped tomatoes and balsamic vinegar – this is your tomato stock

Once the onion has softened, add the dried oregano and tomato stock to the pan with 1/2 tsp [3/4 tsp] [1 tsp] sugar and stir it all together, then add your macaroni, tear in your basil and cook for 2-3 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 veg

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

Tear your cheese flavour slice[s] evenly over the top, then sprinkle the almond crumb all over

Put the dish in the oven for 12-15 min or until the crumb is golden and the macaroni is cooked – this is your plant-based aubergine pasta bake