Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel the potatoes and chop them into bite-sized pieces. Pop them in a roasting tin and add 1 tbsp olive oil, a pinch of saffron powder and a pinch of salt. Toss to coat the potatoes, then set aside.

Halve the aubergines lengthways, then use a small, sharp knife to score criss-crosses into the cut sides. Place the aubergine halves in a medium ovenproof dish. Rub 2 tbsp olive oil and some salt and pepper into the aubergines. Slide into the oven on the top shelf, then slide the potatoes in on the bottom shelf. Roast for 20 mins.

While the veg roast, fill and boil your kettle. Pop the raisins in a small heatproof bowl. Pour in enough hot water to just cover them and set aside for 10 mins to plump up. Set a dry frying pan on a medium heat and tip in the pine nuts. Toast for 2-3 mins, shaking the pan till the pine nuts are golden, then tip out onto a board and roughly chop them, or tip into a mortar and pestle and roughly crush them. Set aside.

Peel and finely chop the red onion. Dice the tomatoes. Pop both into a bowl. Finely chop the parsley leaves and stalks and add them to the bowl. Drain the raisins and stir them in. Add most of the pine nuts (keep a pinch back for garnishing). Season with a little salt and pepper.

When the aubergines have roasted for 20 mins, take them out of the oven. Pour the cherry tomato passata in around the aubergines. Spoon over half the tomato, raisin and pine nut salsa.

Move the potatoes to the top oven shelf, giving the tin a shake to turn them. Slide the aubergines onto the bottom shelf. Roast for 15 mins till the potatoes are crisp and golden and the aubergines are tender and lightly charred.

While the veg roast, toss the salad leaves with ½ tbsp olive oil and a pinch of salt and pepper.

When the aubergines are tender and the salsa has softened and browned, take the dish out of the oven. Serve the roast aubergines on warm plates with the sauce and fresh salsa the saffron roast potatoes and the salad on the side.