a) Preheat your oven to 220°C. Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.
b) Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces.
c) Halve the pepper and discard the core and seeds. Chop into 2cm pieces.
d) Pop both veg 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. Turn halfway through.

a) 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 large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
d) Transfer the pine nuts to a bowl and set aside.

a) Pop your pan back on medium heat and add a drizzle of oil. When hot, add the garlic and cook, stirring, for 30 secs.
b) Stir in the finely chopped tomatoes, vegetable stock paste, sun-dried tomato paste and water for the sauce (see ingredients for amount).
c) Add the sugar (see ingredients for amount) and season with salt and pepper.
d) Bring to the boil, then reduce the heat and simmer until thick, 4-5 mins.

a) Once cooked, combine the roasted veg, cooked pasta and sauce in whichever pan is the largest.
b) Stir in half the chives and half the hard Italian style cheese. TIP: Add a splash more water if it seems a bit dry.
c) Season to taste with salt and pepper if needed.

a) Serve in bowls.
b) Finish with the pine nuts and a sprinkling of the remaining chives and cheese. Enjoy!