Using a knife, remove most of the eggplant skin (it doesn’t need to be perfect). Roughly chop the squash, eggplant and red pepper into medium sized pieces and add to a baking tray lined with baking parchment. Add the thyme leaves and season with salt and pepper then drizzle with 4 tbsp of olive oil, rub the oil all over the veg.
Wrap the garlic cloves (in their skins) in tin foil with a tiny drizzle of olive oil. Roast the vegetables and the garlic in the oven for 30-35 minutes until cooked through.
Finely slice the leek and red onion. Add 1 tbsp of olive oil to a large pot under a low/medium heat and sauté until soft but not browned. Add the roasted vegetables and water. Simmer for 30 minutes then blitz with a hand held blender until completely smooth, season to taste.
Serve in large bowls with grated pecorino cheese and an extra dusting of pepper and thyme leaves.
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.