To start – place an ovenproof tray on the top shelf of the oven, set it to
grill and pump the temperature right up to high. Place whole capsicums on the tray
and use tongs to turn them every five minutes or so. After a while, the heat
will blister and blacken the skins.
Once capsicums have completely blackened, leave to cool on a board, then cut
off the stalks and remove the skins and inner seeds. Slice into thick strips
and set aside.
Reset the oven to bake, at 200˚C / 392˚F, with the baking tray on the middle shelf.
Slice the top off a whole head of garlic, revealing the exposed cloves.
Drizzle with olive oil then wrap it in tinfoil. Place on a baking tray with baby
tomatoes, then roast for about 30 minutes, removing the tomatoes after 15-20 minutes as they'll cook quicker.
The garlic cloves should be soft and brown by the time you’re done, and
they should easily be squeezed from their skins – use a cocktail fork if it’s
too hot for you, set aside.
While the tomatoes and garlic roast, dry toast a handful of pine nuts till fragrant then set aside.
Add oil to the pan and finely slice a large red onion, fry over
low-medium heat with diced eggplant until all are soft and golden.
Cook pasta as per packet instructions, drain, rinse, and transfer to a large bowl.
Finely slice 1 preserved lemon.
Combine all ingredients together in the bowl and toss, add fresh basil leaves to finish.