Serves 6-8

Ingredients 150g feta, cubed A large handful of mint, chopped 1 large red chilli, de-seeded and finely chopped 1 fat garlic clove Juice of ½ lemon 3 large or 4 smallish aubergine, cut in half lengthways Extra virgin olive oil for dressing and olive oil for frying 2 tsp cumin seeds, warmed and crushed 3 very ripe plum tomatoes 500g penne pasta Maldon salt and freshly milled black pepper

Method

1 Pre-heat oven to 200C/gas 6. You will need a large frying pan. First, marinate the feta by crushing the garlic to a paste in a mortar with a pestle, with a good few pinches of Maldon salt. Add the lemon juice and 2 tbsp of your finest extra virgin olive oil. Toss the feta lightly in the dressing with the chilli and mint. Season with black pepper and marinate in the fridge for a few hours (or overnight).

2 To prepare the aubergine, make diagonal, criss-cross slashes on the cut side of the aubergine and season with salt and pepper. Heat 2 tbsp of olive oil in a large frying pan and fry the aubergine in batches, cut side down, until golden, adding olive oil if necessary. Place the aubergine, cut side up, in a shallow baking tray and sprinkle with cumin. Put in the oven for 25 minutes until the flesh is soft.

3 Cook the penne in a large pan of salted boiling water, according to the packet instructions; the pasta should be al dente.

4 In a bowl cover the tomatoes with boiling water for 20 sec. Drain, refresh in cold water and peel, discarding the seeds. Chop into cubes.

5 Chop up the aubergine flesh and add the tomatoes, warming through in the baking sheet with a slug or two of extra virgin olive oil. Check for seasoning. You may want to add a pinch of sugar or extra lemon juice. Toss the whole lot into the cooked pasta and sprinkle on extra chopped mint, the feta and, if you like, a sprinkle of grated pecorino. Eat at once.

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