This is a perfect meal to make midweek, just through some fresh tomatoes and aubergine in a baking dish with garlic and thyme, season and drizzle with oil and roast on low. Stir through some pasta of choice and serve with a dollop of homemade pesto (optional), green salad, and a sprinkle of fresh herbs. It's simple and tasty, with minimal fuss.
500g pasta shape of choice
4 medium aubergine chopped into 1 inch cubes
1 k tomatoes, I use a mixed of large and cherry, ideally vine. Halved or quartered.
1 large red onion roughly diced
5-6 springs fresh thyme
Whole bulb of garlic cloves removed and bashed
4 tbsp. Olive oil
Salt and pepper
60g toasted pine nuts
Juice ½ lemon
¼ cup extra virgin olive oil
1 garlic clove
2tbs nutritional yeast
1 tsp sea salt
a good grind of black pepper
100g basil thick stems removed.
Fresh basil and thyme leaves
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