1 aubergine
2 courgettes
1 large onion
2 peppers, preferably red or yellow, seeded
1 lb (450g) tomatoes, preferably plumtype
2-3 garlic cloves, coarsely chopped
4 tablespoons olive oil
salt and pepper
1/2 pint (300ml) smooth tomato sauce
2 oz (55g) black olives, stoned and halved
1/4- 1 lb (340- 450g) dried pasta shapes such as rigatoni or penne
1/2 oz (15g) fresh basil, shredded
2. Cut the aubergine, courgettes, onion, peppers and tomatoes into 1 1/2in (2.5-4cm) chunks. Discard the tomato seeds.
3. Spread out the vegetables in a large roasting tin. Sprinkle the garlic and oil over the vegetables and stir and turn to mix evenly. Season with salt and pepper.
4. Roast the vegetables for 30 minutes or until they are soft and browned (don't worry if the edges are charred black). Stir halfway through.
5. Scrape the vegetable mixture into a saucepan. Add the tomato sauce and olives.
6. Bring a large pot of water to the boil. Add the pasta and cook until it is just tender to the bite ('al dente").
7. Meanwhile, heat the tomato and roasted vegetable sauce. Taste and adjust the seasoning.
*. Drain the pasta and return it to the pot. Add the tomato and roasted vegetable sauce and stir to mix well. Serve hot, sprinkled with the basil. if liked, serve with freshly grated parmesan or pecorino cheese.