a) Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.

b) Trim the aubergine, then cut into roughly 2cm pieces and pop onto a baking tray.

c) Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer.

d) Once the oven is hot, roast on the top shelf until soft, 15-18 mins. Turn halfway through.

a) While the aubergine roasts, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

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

b) Finely chop the chives (use scissors if easier). 

c) Heat a drizzle of oil in a large frying pan on high heat.

a) Once the pan is hot, add the sliced mushrooms. Fry, stirring occasionally, until browned, 4-5 mins. 

b) Lower the heat slightly, then add the garlic and cook, stirring, for 30 secs. 

c) Stir in the chopped tomatoes, veg stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

d) Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.

a) Once cooked, combine the roasted aubergine, cooked pasta and sauce in whichever pan is the largest. 

b) Stir in half the chives and half the hard Italian style cheese. Add a splash more water if it seems a bit dry.

c) Season to taste with salt and pepper if needed.

a) When everything's ready, serve your roasted aubergine and mushroom linguine in bowls.

b) Finish with a sprinkling of the remaining chives and cheese.

c) Enjoy!