Pasta with Roasted Aubergine, Fennel, and Garlic

This is a simple meal that’s healthy and full of flavour. The only unhealthy bit is the cheese, but you don’t need much of it anyway.

Ingredients:
1 aubergine
olive oil
salt
1 fennel
2-3 garlic cloves
1 carton chopped tomatoes
pasta (about 75 g per person)
water
cheese, optional (strong cheddar works well)

Instructions:
1. Wash the aubergine, rub it with olive oil and salt, and place it in aluminium foil. Roast it for an hour at 200 C.
2. Chop the fennel and garlic and fry it lightly in oil. Add the tomatoes.
3. Boil the pasta in the water.
4. Take the aubergine out of the oven and chop it, then add it to the vegetable mix.
5. Serve the pasta with vegetables over it. Grate cheese on top if desired.