Pasta alla norma

1. Preheat the oven to 200˚C, gas mark 6. Trim the aubergines, then peel off alternating strips of skin (to leave them looking stripy), before cutting them into 2cm cubes. Put in a roasting tin and toss with a pinch of salt and 2 tbsp olive oil. Transfer to the oven and roast for about 25 minutes, until the aubergines are golden and have softened slightly.

2. Meanwhile, remove the seeds from the tomatoes and chop the flesh finely; set aside. When the aubergines have had about 15 minutes in the oven, put a large pan of salted water on to boil. At the same time, put a large frying pan or saucepan over a mediumlow heat and pour in the remaining 2 tbsp oil. Add the garlic and fry for a minute, then add the tomatoes and chilli flakes. Cook for around 5 minutes, until starting to soften, adding a splash of water if need be, to help cook the tomatoes. Stir in the roasted aubergines and continue to cook slowly for 10 minutes or so. Meanwhile, cook the pasta in the boiling, salted water, according to pack instructions.

3. When the pasta is cooked, use a slotted spoon to transfer it to the aubergine mixture, adding a mug of the pasta water to loosen the sauce and help mix it all together. Tear in the basil leaves and finely grate over the parmigiano reggiano. Keep mixing, adding more pasta water if necessary, until everything is combined and nicely coated in the sauce; serve straight away.