A warming autumnal dish of roasted root vegetables with aubergines, pears and bacon. Roasting brings out the sweetness of the vegetables and, unlike boiling, retains all the goodness.
*When quinces are in season, they can be used instead of pears. *Add garlic instead of pears – simply halve the bulbs (unpeeled) across the middle and add to the tin for the final 20 minutes of cooking. The garlic will taste mild and sweet, tender enough to squeeze out and serve with the vegetables. *If baby leeks are not available, replace them with ordinary leeks, sliced diagonally, or alternatively use wedges of red onion instead.
If you arrange all the vegetables parallel in the tin, they are easier and quicker to brush with oil.