1 pack cherry tomatoes, plus any you might have over from another pack
½ pack feta cheese
100g pasta - I used coquillettes, but use whatever you have.
Chop the aubergine and onion, and place them in a lidded pan with a tablespoonful of cooking oil - well, all right, maybe a bit more than that. Pierce the cherry tomatoes and add these. Cover, and cook for about 20 minutes on a lowish heat, stirring occasionally, and turn down the heat if it looks like catching. Season with salt, pepper, and what else you like - I used pomegranate molasses and za'atar:
Chop the cheese into cubes about the size of the cubes of aubergine.
Meanwhile boil the pasta for the length of time specified on the packet, drain it, and add it to what's in the pan, together with the chopped feta.