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

Trim the aubergine, then cut into roughly 2cm pieces. 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, 25-30 mins. Turn halfway through.

Meanwhile, put a large saucepan of water on to boil with 1/2 tsp salt for the rigatoni.

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.

Crumble the Greek style salad cheese into small pieces.

When your pan of water is boiling, add the rigatoni 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.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons and shallot. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir in the garlic and half the chilli flakes (add less if you'd prefer things milder). Cook for 1 min more.

Stir the chopped tomatoes, mixed herbs, chicken stock paste and sugar (see pantry for amount) into the pan.

Lower the heat to medium, then simmer until the sauce has thickened and reduced by about half, 6-7 mins.

Once thickened, stir the roasted aubergine and cooked pasta through the sauce. Taste and season with salt and pepper if needed.

Share the bacon and aubergine rigatoni between your bowls.

Top with a sprinkle of Greek style salad cheese and pine nuts to finish.

Enjoy!