Instructions

1. Scrape out the aubergine flesh into a bowl. Squeeze the flesh of garlic cloves into the bowl.
2. Cut the courgette into long, thin slices, then brush or spray them with olive oil. Grill them in a griddle pan or BBQ for a couple minutes until lightly charred.
3. Put the aubergine, garlic flesh and courgette into a food processor. Add the spices, herbs, a drop of oil, the pine nuts and chilli flakes, then whiz until you get a textured paste.
4. Taste and adjust the seasoning and spices and add some lemon juice to your liking.
5. Meanwhile, cook the pasta according to the packet instruction. Drain, then put it back into the pan and add the aubergine& courgette sauce. Toss well, then fold in gently the rocket leaves.
6. Serve with grated cheese and/or freshly ground pepper and a pinch of paprika or chilli flakes.