Serves 4

What you need:
225g/8 oz penne
1 aubergine
1 red onion
2 courgettes
2 red peppers
1 red chilli
8 ripe tomatoes
4 tablespoons of olive oil
110g/4oz goats cheese
Basil and French parsley
1 tablespoon pesto olives
A little salt and freshly ground pepper.

What you do:
Slice the aubergines in ¼ " rounds, sprinkle with salt and leave for 2-3 hours and then rinse. Penne can be cooked ahead of time and tossed in a little olive oil to prevent it from sticking. Slice the courgettes in ¼ rounds. Peel the tomatoes and cut into 8 sections. Place the red peppers and onions in a roasting tin with a little olive oil and roast for 15-20 minutes until soft. Skin the onion and pepper and slice into 6-8 pieces. Using a little oil, fry the rinsed aubergines and courgettes until golden brown. Add the tomatoes and cook for 5 minutes To the aubergines add the crushed garlic, chopped chilli, onion and peppers and any remaining olive oil. Season well, add the penne and at the last minute add fresh basil and parsley. Serve onto plates. Thin slices of goat cheese can be added with pesto. Garnish with olives and French parsley. Chef's Note Regular parsley would substitute for French parsley-a flat leaf parsley.

Isaacs Restaurant, Cork. Chef Canice Sharkey