Ottolenghi Test Kitchen Smoky Pasta with Aubergine | Vegan Pasta

Ingredients

• 5 (1.25kg) aubergines, 2 cut into roughly 3-4cm cubes and 3 left whole
• 165ml olive oil
• 1 (150g) onion, cut into 6 wedges
• 2 (200g) small vine tomatoes, left whole
• 1 (10g) red chilli, left whole
• 3 tbsp tomato paste
• 1 tsp paprika
• 7 garlic cloves, crushed
• 80g tahini
• 1 tbsp lemon juice
• 300g dried pasta shells (conchiglie rigate)
• 10g parsley, roughly chopped
• sea salt and black pepper