Roast chicken thighs, mediterranean veg pasta bake

The veg box arrives in two days, so we're using up what's in the fridge.

Chicken thighs
Olive oil
Chicken run

Onion
Garlic
Aubergine
Courgettes
Tomatoes
Red pepper
Passata

Pasta
Pecorino

Mixed leaves

1.  Drizzle chicken thighs with olive oil and rub in chicken rubs, roast at 180 for about an hour.
2.  Sautee finely chopped onion, crushed garlic in olive oil.
3.  Chop all other veg into small cubes and add into the onions and garlic, fry until a bit soft.
4.  Add passata and water, simmer until veg is soft - about 40 minutes.
5.  Meanwhile, make pasta according to packet instructions.
6.  Drain pasta, add to sauce, transfer to oven dish.
7.  Top with grated pecorino, and pop in the oven to melt.
8.  Serve, with a green salad, scoff.