Ottolenghi - Roasted Aubergine & Tomato Sauce (350g)

Aubergine, charred until smoky and soft, forms the heart of this sauce - richer and more complex than a straight tomato base, but just as useful. Ripe tomatoes and garlic round it out, adding depth without competing for attention. Toss it through pasta, layer it into a lasagne, or use it as the base of a moussaka. Finish with crumbled feta or a handful of fresh herbs, and it's ready.