Happily, this aubergine and pepper orzo, inspired by Italian agrodolce sweet-and-sour dressing, ticks both of those boxes, and in a very tasty way at that.
Put the sliced onion in a second baking dish, add three tablespoons of oil and a half-teaspoon of salt, stir to coat, then spread out so that the onion pieces are sitting toe-to-toe.
Heat the oven to 210C (190C fan)/410F/gas 6. Put the diced aubergine in a large bowl, then add five tablespoons of oil and sprinkle over half a teaspoon of salt.
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