Chicken Breast and Aubergine Parmigiana Style Pasta

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain the mozzarella and tear it into small pieces. Pat dry with kitchen paper.

When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and cook until browned all over, 5-6 mins.

Next, add the garlic and cook for 30 secs.

Stir the passata, red wine stock paste, sun-dried tomato paste, dried oregano, sugar and water for the sauce (see pantry for both amounts) into the pan.

Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Preheat your grill to high heat.

Stir the cooked pasta and half the hard Italian style cheese through the sauce.

Transfer the pasta to an appropriately sized ovenproof dish. Layer the roasted aubergine over the top, then scatter over the remaining hard Italian style cheese and mozzarella.

Once hot, grill the pasta bake until the cheese is golden and bubbling, 5-6 mins.