Aubergine Parmigiana with Linguine

Preheat the oven to 180C and boil salted water for the linguine. Thickly slice the aubergine and finely chop the chilli, basil, onion, and garlic. Grate the parmesan and cut mozzarella into thick slices.

Heat olive oil in a frying pan and sauté the onions until softened. Then, add the chilli and garlic, stirring until fragrant.

Add the chopped tomato, water, bay leaf, and sugar to the pan. Bring the sauce to a boil and then allow it to simmer.

Stir in the fresh basil and tomato paste to the sauce. Meanwhile, heat some olive oil in another pan and pan-fry the aubergine slices until softened.

Cook the linguine in boiling water until al dente. In the meantime, assemble the aubergine stacks on an oven tray by layering a slice of aubergine, a spoonful of tomato sauce, and a slice of mozzarella. Repeat the layers until all ingredients are used.

Combine parmesan and breadcrumbs and sprinkle this over the aubergine stacks. Place these into the preheated oven and cook until the mozzarella has melted.

Once the linguine is done, drain it and divide it among serving bowls.

When ready, remove the aubergine stacks from the oven, place atop the linguine, and serve with any remaining tomato sauce.