More inspiration

I was originally going to make this, from the Amuse Your Bouche blog (I'm not, as readers will have gathered, vegetarian, but we do eat quite a lot of vegetarian meals).  But we had far more cherry tomatoes that needed using, and I do like a bit of onion in my supper, and she didn't say what, if anything, she served it with.... plus I only had feta, not halloumi, which was going to make it a bit different anyway.  So I ended up with this, and very good it was, too.  Serves 2.

½ aubergine
 1 onion
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.

Cook for another minute or so, stirring constantly, until everything is mixed together and the cheese is hotted through - it doesn't really melt.  Serve immediately.