Preheat your grill to high. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and finely chop the onion and finely chop the parsley (stalks and all!). Peel and grate the garlic (or use a garlic press). Finely chop the sun-dried tomatoes. Remove the stalk top from the aubergine, halve lengthways, cut into long strips then chop into 1cm chunks.

Pop the aubergine on a lined baking tray and drizzle over a glug of oil, a pinch of salt and black pepper. Make sure all the aubergine is coated in oil. Put the tray on the shelf closest to the grill and cook the aubergine until soft and crispy round the edges, 15-20 mins. TIP: Keep an eye on the aubergine, if it looks like it is burning, turn the heat down slightly.

While the aubergine grills, heat a drizzle of oil in a frying pan on medium heat. Add the onion, sun-dried tomatoes and chilli flakes (add less chilli flakes if you don't like spicy food, these flakes are HOT), cook until the onion is soft, 5 mins. Add the garlic and diced chorizo and cook for a further 2 mins.

Meanwhile, add the spaghetti to your pan of boiling water. Cook until 'al dente', 11 mins. TIP: 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain in a colander and return to the pan off the heat. Drizzle over a little oil to stop it sticking.

Add the diced tomatoes (and passata if you're cooking for three people) to the onion, garlic and chorizo mixture, together with a small pinch of sugar (if you have some), a pinch of salt and a few grinds of black pepper. Let the mixture bubble away on medium heat until the sauce is nice and thick, 5-10 mins. Once the sauce has thickened, stir in the aubergine.

When the pasta is drained, add it to the sauce along with the parsley. If you’re feeling up to the task, toss the ingredients together to mix them. If you don’t fancy redecorating your kitchen, then you can always stir the ingredients instead. Serve in bowls. Enjoy!