Come-To-Bed Parmigiana, 74p [VG/V/DF/GF*]

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Step 1

Finely slice your aubergine and toss it into a large, wide pan. Add the oil and salt and cook on a high heat for 5 minutes, turning or stirring intermittently to disturb the aubergines and stop them from sticking to the pan.

Step 2

Tip in your tomatoes, and add the crumbled stock cube and half the water, and stir well. Bring to the boil briefly, then reduce to a simmer for 15 minutes, until the aubergine is soft, translucent, and falling apart. This is a clumsy romantic metaphor. You’re welcome.

Step 3

Transfer the sauce to a blender, add the sundried toms if using, and blitz it until smooth-ish. Add some more stock if you need to, the consistency should be that of cheap ketchup, and set to one side.

Step 4

Rinse your pan under the tap to get the worst of the sauce off, and then pop the spaghetti in and cover it with water. Add a generous pinch of salt and any remaining stock. Bring to the boil and reduce to a simmer for 8-10 minutes until the pasta is al dente. Drain it and return it to the heat, stirring the sauce in, and the vinegar, and an extra tablespoon of oil, and crank it up high until it hisses and sizzles at you. Remove fast from the heat and serve. Top with a smattering of chilli and a kiss of basil, and serve.

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