Preheat oven to 200°C.Place the aubergine in a colander and sprinkle with salt. Leave for 15 minutes, then rinse and dry with paper towels.
Place the aubergine, courgettes and red pepper into a roasting dish and drizzle with olive oil. Roast in a preheated oven for 30 minutes.Meanwhile, heat a little oil in a sauce- pan and sauté the onion. Add the garlic and sauté for another minute. Add the tomatoes and wine (or stock) and simmer for 20 minutes. Season with salt, pepper and a little sugar.Grill the bacon or pan-fry until crispy. Tear into pieces. Stir the tomato sauce into the pasta then toss in the vegetables, bacon, beans and origanum. Serve with low-GI bread.Text and image: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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Fire up the Weber - Summer's here!