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

Trim the aubergine, then cut into roughly 2cm pieces.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim the courgette and slice into 1cm thick rounds.

Pop all the veg onto a baking tray. Drizzle with oil, sprinkle over the mixed herbs, 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, 30-35 mins. Turn halfway through.

When 15 mins of roasting time remains, boil a half-full kettle.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the garlic and fry for 1 min. 

Add the orzo. Season with salt and pepper. Cook, 1 min, stirring.

Add the boiled water (see pantry for amount) from your kettle, passata, red wine stock paste, sun-dried tomato paste and sugar (see pantry for amount) to the orzo.

Increase the heat to high and bring back to the boil, stirring regularly to ensure the orzo doesn't stick.

Reduce to a simmer on medium heat and cook until the orzo is just tender, 8-10 mins.

Once your orzo and veg are cooked, stir them through the sauce along with two thirds of the hard Italian style cheese.

Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick. 

Share your orzo between your bowls.

Top with the remaining cheese and sprinkle over the chilli flakes to finish (add less if you'd prefer things milder).

Enjoy!