Step 1

Preheat your oven to 200°C. Bring a large pan of water to the boil with 0.25 tsp salt for the pasta. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 5cm pieces. Halve the pepper and discard the core and seeds. Chop into 3cm sized chunks. Halve, peel and cut the onion into wedges. Roughly chop the parsley (stalks and all).

Step 2

Pop the aubergine onto a baking tray, drizzle with oil, season with salt and pepper and scatter over half the Italian herbs. Toss to coat then roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through cooking. Meanwhile, pop the red onion, pepper and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper and scatter over the remaining Italian herbs. Toss to coat. Roast on the middle shelf for the final 15 mins of the aubergine cooking time.

Step 3

Once the pan of water has come to the boil, add the penne and cook until tender, 12 mins.

Step 4

Heat a medium frying pan on medium-high heat (no oil.) Once the pan is hot, add the chorizo and stir-fry until it releases its lovely red oil, 1-2 mins. Don't let it take on too much colour! Add the red wine vinegar carefully, bring to a simmer then tip into a large bowl and mix with the olive oil (see ingredients for amounts) and season with salt and pepper. Crumble the feta into chunks.

Step 5

Once the pasta is cooked, drain in a colander then add to the bowl with the chorizo dressing. Mix well to coat then stir through the roasted pepper, tomato, onion, half the feta, half the aubergine and half the parsley. Taste and season with salt and pepper.

Step 6

Divide the pasta salad between your plates. Top with the remaining aubergine, feta and parsley. Enjoy!