500g cherry tomatoes 200g mushrooms (sliced into rounds) half an aubergine (chopped into small cubes) 2 shallots (cut into rounds) 1 large red pepper (chopped into small cubes) 4 garlic cloves (whole with skin) half tbsp fresh thyme (chopped finely) salt and pepper to taste olive oil 400g dry linguine pasta 1 tbsp tomato paste 1 tsp capers (optional)
Method: Preheat your oven to 200 degrees celsius. Place all of your veggies onto a roasting dish with 1 tbsp of olive oil, the thyme and a large sprinkle of salt and pepper. Roast for 45 minutes until the vegetables are softened. When your vegetables are finished roasting, place half of them into a blender with 1 tbsp olive oil, the tomato paste and capers.
Blend until completely smooth (make sure you take the skin off the garlic cloves before they all go into the blender). Cook your linguine to packet instructions. When your pasta is done cooking, drain and place back into the cooking pan with the sauce and the rest of the veggies. Place over a medium heat and warm through.
Serve with some fresh bread and enjoy! x