Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then slice into 1cm thick rounds. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press).

Drain the mozzarella and tear it into small pieces.

When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and fry for 30 secs.

Stir in the chopped tomatoes, veg stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper, then bring to the boil.

Lower the heat to medium and simmer until the sauce has thickened, 6-8 mins.

Taste the sauce and add salt, pepper and a pinch of sugar if necessary. Stir through the cooked pasta and half the hard Italian style cheese.

Transfer half the pasta to an ovenproof dish. Layer the roasted aubergine slices over the top, then cover with the remaining pasta. Scatter evenly with the mozzarella pieces and remaining hard Italian style cheese.

Switch your oven to grill setting on high heat.

Once hot, grill the pasta until the cheese is golden and bubbling, 5-6 mins.

Cut the tomato into 1cm pieces, then add to a medium bowl with the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Just before serving, add the pea shoots to the tomatoes and toss to coat in the dressing.

Serve your aubergine parmigiana bake in large bowls with the pea shoot salad alongside.

Enjoy!