Aubergine Parmigiana one-pot pasta recipe

Method

1. Heat 1 tbsp oil in a deep, wide, lidded frying pan or flameproof casserole dish (check the spaghetti fits in widthways) over a medium-high heat. Fry the aubergine in 2 batches with a pinch of salt for 6-8 mins until golden all over. Transfer the first batch to a plate lined with kitchen paper while you cook the second, adding 2 tsp more oil if necessary. Transfer the rest of the cooked aubergine to the lined plate.
2. Reduce the heat to medium, add 1 tbsp oil and fry the onion for 5 mins. Stir in the garlic and oregano, fry for 30 secs, then add the tomatoes. Half-fill each can with water (200ml each), swill and add to the pan. Season and bring to a simmer.
3. Once simmering, add the spaghetti and aubergine, pressing the spaghetti into the sauce to completely submerge. Cover and simmer over a medium heat for 10-12 mins or until the spaghetti is cooked. Stir regularly to separate the spaghetti strands and stop them sticking to the pan. Add a splash more water if the sauce looks too dry before the pasta is cooked.
4. Tear the mozzarella and fold into the sauce before serving so it starts to melt. Scatter with basil to serve.

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