Pasta and aubergine timballo

Method

1. Preheat the oven to 190C/gas 5.

2. For the sauce, combine the tomatoes, passata, garlic, capers, chilli, sugar, salt and pepper in a large saucepan and cook for 10 minutes, stirring occasionally.

3. Cut the aubergine into 1 cm thick slices, brush with oil and grill or fry on both sides until browned.

4. Lightly oil a deep, ovenproof dish and arrange a layer of the warm aubergine across the base and up the sides, overlapping the slices to resemble fish scales.

5. Cook the pasta in plenty of salted boiling water according to the manufacturer's instructions. Drain well and combine with the tomato sauce.

6. Stir in the Parmesan cheese.

7. Spoon the pasta and sauce into the centre of the aubergine-lined dish, scattering a layer or two of the mozzarella through it as you go.

8. Cover with remaining aubergine, seal with foil and bake for 30 minutes.

9. Remove the foil and loosen the edges with a knife. Place a large warmed serving platter on top of the dish, and carefully turn the entire thing over, so that the moulded aubergine slips out on to the platter.

10. Serve with a rocket and red radicchio salad.

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Ingredients

For the sauce

2 x 400g tinned chopped tomatoes
400ml passata
2 garlic cloves, crushed
1 tbsp salted capers, rinsed
pinch dried chilli
1 tbsp Sugar
sea-salt and freshly ground black pepper

For the pasta

3 medium Aubergines
3 tbsp Olive oil
400g penne
50g Parmesan, grated
2 tbsp flat-leaf parsley, roughly chopped
2 x 100g balls mozzarella cheese, roughly chopped
rocket and red radicchio salad, to serve

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