Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Trim the aubergine, then slice into rounds approximately 1cm thick. 

Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

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 garlic and cook for 30 secs, until fragrant.

Once fragrant, stir in the passata, red wine stock paste, sun-dried tomato paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts).

Season with salt and pepper. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Preheat your grill to high heat.

Stir the cooked pasta and 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 mozzarella. Season with salt and pepper.

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

Share the aubergine parmigiana bake between your bowls.

Serve the rocket leaves alongside. Finish by drizzling over the balsamic glaze.

Enjoy!