Put the cut aubergine into a colander and sprinkle with some salt, give it a bit of a mix. Leave for 30 minutes or so.

Place a large pot of salty water on to boil.

Place the oil in a large pan, on a medium to high heat. Once the oil is warm add the aubergines and cook for a good 20 minutes or until all the aubergines are lovely and soft.

Cook the pasta one minute less than the instructions say. Reserve some of the pasta water.

Once the aubergines are soft, remove from the pan and place in a heat proof bowl. In the same pan, add a tiny bit of oil if needed and cook the onions until soft and translucent, add some chilli or chilli flakes if using.

Add the tomatoes, squashing them between your hand or cutting them, add the balsamic vinegar and cook for a minute of so until it has all warmed through. Add the basil.

Add the cooked aubergines and mix together well. Check the seasoning and adjust as needed.

Add 2 tablespoons of water to each tomato tin, give a big swirl and add to the tomato and aubergines mixture.

Once the pasta is cooked add to the mixture, keep some of the pasta water and drain the rest and add the pasta to the pan and mix everything together. If it is looking a little dry add some of the reserved pasta water. Add half the parmesan cheese and mix through.

Place in a large oven proof dish and sprinkle the rest of the parmesan cheese on top. Place under a hot grill and grill for 5 - 7 minutes.