Pappardelle with devilled tomato & aubergine sauce

Scatter the aubergines in a large frying pan and drizzle with the oil. Cook over a moderate heat for about 10 minutes, stirring frequently until golden. Add the onion and garlic and fry for 3 minutes more.

Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the pasta for 5-6 minutes, until just tender. Add the mustard, Worcestershire sauce, parsley, tub of sauce and a pinch of salt to the frying pan and bring to the boil. Reduce the heat and cook for 5 minutes until thick and pulpy.

Add a ladleful of pasta water to the sauce, drain the pasta and return to the saucepan. Tip in the sauce and mix well to combine. Transfer to shallow bowls and serve scattered with extra parsley.