This is a nice autumnal vegetarian pasta option – using up the very last of the season’s tomatoes (if you are lucky enough to find some).

Cut up 400g aubergines into a fine dice and place on a non-stick baking pan. Place in a hot oven (200c) till they turn a light golden colour (around 15 minutes).

Meanwhile, fry a finely chopped onion in a little olive oil, till lightly golden. Add 3 garlic cloves, finely chopped, followed by 400g ripe tomatoes, peeled and chopped. Stir around, and add 1tbs tomato paste, a pinch of sugar, a pinch of sea salt, and some ground pepper. Cook for 15 minutes, or until the tomatoes are soft. You may need to moisten with a little water.

Meanwhile, bring a large pot of water to a boil and cook 400g spaghetti according to packet instructions (around 10-12 minutes).

Once the aubergines are cooked, add to the tomato sauce, along with a few torn basil leaves, and 60g fresh ricotta cheese (optional). Stir, and add a couple ladles of the pasta water to loosen the sauce. Drain the pasta and add to the sauce. Stir till well combined and serve in pasta bowls, passing around some grated parmesan cheese.

Serves 4.