Preheat your oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta. Trim the aubergine then halve lengthways. Chop each half into 1cm wide long strips then chop widthways into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Chop the tomatoes into 2cm pieces, roughly chop the parsley (stalks and all). Crumble the feta into rough chunks.

Put the aubergine on a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Spread out evenly in a single layer and roast on the top shelf of your oven until soft and browned, 18-25 mins. Turn halfway through cooking. Once cooked, remove from the oven.

Meanwhile, add the rigatoni to your pan of boiling water and cook until tender, about 12 minutes. Once cooked, drain the pasta in a colander and return to the pan. Drizzle over a little oil and stir through to stop it sticking together.

In the meantime, heat a drizzle of oil in a frying pan on medium-high heat. Add the bacon lardons and stir-fry until browned and crispy, 5-6 mins. Add the garlic and chilli flakes (only a pinch - they're hot!), stir together and cook for 1 minute more. Pour in the finely chopped tomatoes and season with salt and pepper. Add a pinch of sugar and stir together.

Lower the heat to medium and simmer the sauce until it has thickened and reduced by half, 6-7 mins. Once the aubergine is cooked, stir it into the sauce. Season to taste with salt and pepper if needed.

Meanwhile, switch your oven to grill setting. Put the fresh tomatoes pieces and feta on the baking tray you used for the aubergine (no need to wash it). Drizzle with oil and season with pepper. Gently combine them, then grill until the feta is browned and the tomatoes are soft, 4-5 mins. Stir the pasta into the sauce along with half the parsley. Serve in bowls with the grilled tomatoes and feta on top, sprinkled with the remaining parsley. Enjoy!