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1
Preheat the oven to 400F
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2
Place the eggplant, leeks and red onions into a large roasting tray and drizzle over two tablespoons of the olive oil.
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3
Mix well to coat, then roast in the oven for 15 minutes, or until starting to soften.
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4
Add the peppers, tomatoes and herbs to the roasting tin, mix well and season with salt and freshly ground black pepper.
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5
Add another tablespoon of olive oil if the mixture looks a little dry.
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6
Return the tray to the oven for a further 15 minutes, or until the vegetables are tender and starting to caramelise around the edges.
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7
Meanwhile, bring a large pan of water to the boil.
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8
Add the pasta and cook for 10-12 minutes, or until the pasta is al dente.
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9
Drain the pasta and return to the pan.
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10
Stir in the butter and toss well to coat.
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11
In a small bowl, mix together the parsley, the remaining olive oil and the garlic until well combined.
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12
Remove the roasted vegetables from the oven and tip them into the pan with the pasta, then add the cooked chicken strips.
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13
Drizzle over the parsley, olive oil and garlic sauce and mix well.
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14
Stir in the mascarpone cheese until the pasta is coated and the sauce is creamy and smooth.
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15
Pile into pasta bowls and serve immediately.
