Aubergine and Caramelised Onion Pasta

I tried another recipe from Nigel Slater's Kitchen Diaries II, and overall I'd say it wasn't bad. After  agonising over the right pasta shape for a few paragraphs, before settling on one I've not seen for sale down under, he suggests basking the aubergine whole, then scraping out the cooked flesh, whipping it with olive oil to make a pasta sauce.

I found that compared to my usual method, this takes a very long time, and the insides get steamed instead of grilled, so are missing all of the lovely charcoal-y edgy bits that make cooked aubergine so extra delicious, on top of the meltingly soft, subtle flesh. Plus you have to throw away the skin, which is another flavour & texture combo I relish. I think his recipe would be much faster and tastier if you simply sliced the aubergines, brushed them lightly with olive oil, bbq'd them over a hot grill; meanwhile caramelise some onions, then tear the aubergines into pieces and toss everything together with basil, freshly cooked pasta, and a good squeeze of lemon. Punchier, faster, less greasy, and preserving all the best flavours of the aubergine. I'll report when I've had a go with my modifications.