Tomato & aubergine pasta bake

Ingredients

60ml olive oil

2 aubergines, quartered lengthways, then each quarter cut in half widthways (500g)

Salt and black pepper

350g cherry tomatoes, half sliced, the rest left whole

400g tin chopped tomatoes

1 tsp dried oregano

20g basil leaves, roughly torn, plus a few extra leaves to serve

6 garlic cloves, peeled and thinly sliced

1 red chilli, cut in half lengthways, stem left intact

2 tbsp tomato puree

1 tsp caster sugar

100g unsalted butter, cut into 2cm cubes

250g dried fusilloni, or other large pasta shape such as paccheri

10g parsley, roughly chopped

40g parmesan, finely grated

Directions

I didn't change anything from the original method, so head over to https://www.theguardian.com/food/article/2024/aug/17/yotam-ottolenghi-comfort-food-recipes for the how to.