Preheat your oven to 200°C. Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces.

Pop the aubergine onto a 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 the aubergine is soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat (no oil). Add the chorizo and fry until it starts to brown, 3-4 mins. Add the garlic and chilli flakes (add less if you don’t like heat). Cook, stirring, for 1 min.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 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, pour the chopped tomatoes, sun-dried tomato paste, chicken stock paste and water (see ingredients for amount) into the chorizo pan. Add a pinch of sugar (if you have any) and season with pepper. Let the sauce simmer on medium heat until thickened, 5-10 mins. Once thickened, stir in the aubergine.

Add the parsley and cooked spaghetti to the tomato and chorizo sauce. Stir and toss well to combine. Serve in bowls topped with the cheese. Enjoy!