To serve: baked potatoes, pasta, parmesan or ricotta
Method
Preheat the oven to 200°C.
Toss the diced aubergine, courgette, pepper, onion and garlic with olive oil, herbs, allspice, salt and pepper. Spread on a tray and roast for 20–25 minutes until soft and caramelised.
Meanwhile, warm the cherry tomatoes (or pizza sauce) in a pan. Stir in the honey and vinegar. Season with salt and pepper.
Tip the roasted vegetables into the tomato sauce, mix well and simmer for 5-10 minutes.
Serve over baked potatoes with a dollop of ricotta, goats cheese or plenty of parmesan for a vegetarian main or toss through pasta for a quick, complete meal.
