Preheat your oven to 200°C. Halve the tomatoes. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine onto one half of a 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 the aubergine on the top shelf until soft and golden, 20-25 mins. Halfway through cooking, turn the aubergine then add the tomatoes to the other side of the baking tray. Drizzle with oil and roast for the remaining time.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni. When boiling, add the rigatoni to the water 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, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on medium-high heat. Add the bacon lardons and shallot and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Add the garlic and chilli flakes (add less if you don't like too much heat), stir together and cook for 1 min more. Stir in the chopped tomatoes, chicken stock paste and sugar (see ingredients for amount). Lower the heat to medium and simmer until thickened and reduced by about half, 6-7 mins. Meanwhile, roughly chop the parsley (stalks and all). Crumble the Greek style salad cheese.

Once the aubergine is cooked, gently stir it into the sauce (keep the roasted tomatoes aside for now). Season with salt and pepper then remove the pan from the heat. Stir the pasta into the sauce along with half the parsley. Spoon the pasta into your serving bowls and top with the roasted tomatoes. Sprinkle over the Greek style salad cheese and remaining parsley to finish. Enjoy!