Finely cube a small aubergine and place in a hot pan with a drizzle of olive oil. Fry till crisp and golden. Meanwhile, bring a pot of water to a boil and add 180g trofie pasta (or other small pasta shape). Cook according to packet instructions.

Drain the pasta, setting aside a cup of the cooking water. Add the pasta to the aubergine, add a few heaping tablespoons of good quality fresh pesto, stir in enough of the cooking water to create a thick sauce. Add a good sprinkling of grated parmesan, season with sea salt and pepper and stir. 

Serve with a drizzle of olive oil and a scattering of little basil leaves.

Serves 2.