Preheat your oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Crumble the feta into rough chunks.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the mushrooms and season with salt and pepper. Stir-fry until golden brown, 4-5 mins.

Meanwhile, add the rigatoni to your pan of boiling water and cook until tender, about 12 mins. 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. Season to taste with salt and pepper if needed.

Meanwhile, switch your oven to grill setting. Put the cherry tomatoes 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. Serve in bowls with the grilled tomatoes and feta on top. Enjoy!