Grilled Aubergine Spaghetti

Slice the aubergine in half lengthways. Slice each half lengthways again into four long strips. Slice lengthways along each strip of aubergine to remove a bit of the white spongy part. Now chop your aubergine widthways into roughly 1cm chunks.

Mix your aubergine with a splash of olive oil and a pinch of salt and spread on a baking tray. Put this on the shelf closest to the grill and cook your aubergine for around 15-20 mins, or until it is soft and slightly crispy around the edges. Tip: Keep an eye on your aubergine, if it looks like it is burning, turn the heat down slightly.

In a non-stick frying pan, fry your onion, garlic, sun-dried tomatoes and chilli flakes (if you likes things a bit spicy!) in a splash of olive oil on medium heat until your onion is soft. Tip: This should take around 5 mins - be careful not to let the ingredients burn. When your onion is soft add the chorizo and cook for a further 2 mins.

Cook the spaghetti in the boiling water with a pinch of salt for around 10 mins, or until ‘al dente’, then drain. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

Add the chopped tomatoes and tomato passata (if you are cooking for 3) to your onion, garlic and chorizo mixture, together with a small pinch of sugar (if you have some), pinch of salt and a few grinds of black pepper. Let the mixture bubble away on medium-low heat for around 5 mins, until you have a nice thick sauce.

Once your sauce has thickened up, stir in your grilled aubergine.

Next, drop your drained pasta into the pan and sprinkle over your parsley. If you’re feeling up to the task, then toss your ingredients together to mix them. If you don’t fancy redecorating your kitchen, then you can always stir your ingredients instead.