When the sun starts to pop out a bit more, I like my meals to be more sympathetic to my plan to spend as much time outdoors as possible. To do that, they need to be able to (mainly) cook themselves and be eaten, with a bowl in one hand and a fork in the other, while I perch on a garden chair.
When those sunny days arrive, this caramelised aubergine and pasta bowl ticks all the boxes for spending less time in the kitchen
Put the sliced onion in a second baking dish, add three tablespoons of oil and a half-teaspoon of salt, stir to coat, then spread out so that the onion pieces are sitting toe-to-toe rather than on top of each other. Put the pine nuts in a small ovenproof dish.
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