Roast tomato, eggplant and pesto fettuccine

Method

• 1
  Preheat oven to 180C/160C fan forced. Place tomato, cut-side up, on a lined tray. Drizzle with 2 tsp of the oil. Sprinkle with the sugar. Season. Roast for 25 minutes or until tender and lightly caramelised.
• 2
  Meanwhile, heat 2 tbs of the remaining oil in a frying pan over medium heat. Cook chilli and garlic, stirring, for 30 seconds or until aromatic. Add eggplant and cook, stirring, for 8 minutes or until tender. Season well.
• 3
  Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 60ml (1/4 cup) cooking liquid. Return to saucepan. Add tomato, eggplant mixture and liquid to pan. Toss to combine.
• 4
  Combine pesto, water and remaining oil in a small bowl. Divide pasta among serving plates. Top with a dollop of pesto mixture and scatter with pecorino.