Eggplant & Courgette Al Forno

Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggplant and courgette for 4 - 5 minutes per side (see Tip). Season to taste with salt and pepper.

Tip: if preferred, you can also grill the vegetables instead of frying them.

In a bowl, combine the passata and garlic with the balsamic vinegar, sugar and Sicilian spices. Season to taste with salt and pepper.

Pour a layer of the sauce into an oven dish, then top with a layer of eggplant, followed by a layer of sliced tomato and then a layer of courgette. Repeat this process and finish with a layer of sauce. Scatter over the grated cheese and then bake in the oven for 20 - 25 minutes.

In the meantime, boil plenty of water in a pot or saucepan and cook the pasta for 13 - 15 minutes, covered. Drain, then drizzle with extra virgin olive oil as preferred and mix well. Chop the basil into thin ribbons.