Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 1/4 tsp of salt for the pasta. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Trim the courgette then halve lengthways. Thinly slice widthways into 2cm thick half moons. Pop both onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf until soft, 15-18 mins.

Add the linguine to the pan of boiling water and cook until tender, 12 mins then drain in a colander. Pop back in the pan, drizzle with oil and stir through to stop it sticking together.

Meanwhile, peel and grate the garlic (or use a garlic press if you have one). Finely chop the chives (or use scissors).

Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the garlic and cook, stirring, for 30 seconds. Stir in the tomato puree, followed by the finely chopped tomatoes, vegetable stock powder, sundried tomato paste and water (see ingredients for amount). Add a pinch of sugar and season with salt and pepper. Bring to the boil, then reduce the heat and simmer until thick and tomatoey, 4-5 mins.

When they are ready, combine the roasted veggies, cooked pasta and sauce in whichever pan is the largest. Stir in half the chives and half the hard Italian cheese. TIP: Add a splash more water if it seems a bit dry! Season to taste with salt and pepper if needed.

Serve in bowls. Finish with the walnuts and a sprinkling of the remaining chives and cheese. Enjoy!