Pasta Alla Norma

Preheat the oven to 220C fan.

Using a peeler and working from top to bottom of each aubergine, shave off long alternating strips of peel so that they look striped, like zebras. Cut widthways into 1cm thick slices and place in a bowl with 75ml of oil, 3/4 teaspoon of salt and a generous grind of pepper. Mix well, then spread out on two large baking paper-lined trays. Roast for 30-35 minutes, until dark golden-brown. Remove from the oven and set aside to cool.

Put 2 tablespoons of oil into a frying pan or pot and place on a medium high heat. Add the garlic and chillies and fry for 1-2 minutes, stirring constantly, until the garlic is golden brown. Add the tinned tomatoes, chopped roasted bell peppers, oregano, sugar, 1/2 teaspoon salt and a grind of pepper. Reduce the heat to medium low and cook for 10 minutes, until the sauce is thick. Remove the oregano and stir in the aubergine. Set aside.

Cook the mafaldine according to packet instructions and once al dente, drain and retain some cooking water.

Add the pasta to the sauce and mix well, adding two thirds of the pecorino and basil, add a few tablespoons of the cooking water if the sauce has become too thick.

Divide between four bowls, then top with the remaining pecorino, basil, and garnish with pistachio pieces.