Instructions: Heat the oil in a heavy based ovenproof saucepan on the simmering plate. Add the onion and crushed garlic and fry until softened.

Add the paprika and tomato pure and cook stirring for 30 seconds.

Add the aubergine and cook for a further 2 minutes stirring to coat in the tomato and onion mixture.

Add the tomatoes sugar and 75ml water. Bring to the boil then cover.

Place on the grid shelf on floor of roasting oven.

Place on the grid shelf on the fourth set of runners in the baking oven. Cook for about 15 minutes or until the aubergine is just tender.

Add the courgettes recover and cook for a further 5 minutes.

Season with salt and pepper to taste.

Meanwhile add the pasta to a large pan of boiling salted water and bring to the boil on the boiling plate.

Cover and cook in the simmering ovenfor approximately 12 minutes until al dente tender but firm to the bite.

Drain well then return to the pan and toss with the pesto.

Toss the pasta with the aubergine sauce and check the seasoning.

Transfer to an ovenproof dish and top with the grated cheeses.

Bake in the roasting ovenwith the grid shelf on the highest set of runners possible for about 20 minutes until golden brown and bubbling.

Serve with warm crusty bread and a crisp leafy salad.

Serves 4

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