Summery aubergine & tomato pasta bake

Preheat the oven to 240ºC, gas mark ­. Spread the aubergine cubes over 1-2 large baking trays so they sit more or less in one layer. Sprinkle generously with the sea salt flakes and roast for 15 minutes to dry out and colour slightly. Meanwhile, in a deep roasting tin or oven dish (about 30 x 20 x 7cm) combine the tomatoes, sugar, balsamic vinegar and tbsp oil. Roast for 25 minutes until the tomatoes are blistered. After the aubergines have had 15 minutes, stir in the remaining 3 tbsp oil and the oregano; roast for a further 15 minutes.

While the vegetables are roasting, cook the pasta in salted boiling water until just al dente (a minute less than pack instructions). Drain through a colander and cool under cold running water.

Remove the roasted vegetables from the oven, then reduce the temperature to 200ºC, gas mark 6. Tip the roasted aubergines into the roasting tin/oven dish of tomatoes, then add the passata, capers and torn basil leaves; season. Stir in the drained, cooled pasta until coated and saucy. In a large bowl, combine the crème fraîche, milk and ½ the cheese, then spread over the pasta (it won’t quite make a complete layer). Cover with the remaining cheese and bake for 20 minutes until bubbling and golden. Scatter over extra basil leaves to serve.