Preheat the oven to 180°C/350°F/Gas Mark 4.

Trim the aubergine and cut into 2cm chunks. Cut the pepper into chunks. Dice the onion and crush the garlic.

Place the pepper and aubergine onto a baking tray then sprinkle half the mixed herbs over them.

Drizzle with oil and coat them. Cook for 25 minutes and shake at the halfway point.

Heat a saucepan and drizzle oil. Once hot add the onion and fry for 5 minutes. Add the garlic, sun-dried tomato puree and remaining mixed herbs. Cook for a further 1 minute.

Add the risotto rice and fry for 2 minutes. Add 500ml of water and the vegetable stock and cook for 25 minutes, stirring occasionally.

Add butter and Parmesan cheese to the risotto and stir in the roasted vegetables.

Split into two bowls and top with rocket.