Melanzane parmigiana is one of my favourite things in the whole wide world. Having said that I don't eat it as often as I'd like because although it is not difficult to cook, frying the aubergines in as many batches as you need to means it's not really an after work dish. That doesn't mean however I don't try to eat aubergine as often as I can. I really do love them and it is such a 'meaty' alternative to meat. To make this aubergine pasta you will need:

• Aubergines
• Garlic
• Olive oil
• Extra virgin olive oil
• Tinned cherry tomatoes
• Good quality buffalo mozzarella
• Pasta

 I would use one or two large aubergines between two. Start by chopping them up into cubes and then salt them. I heard once that salting your aubergines before frying stops them absorbing as much oil. I am not sure if it is true or not but I do, do it now. Get a pot with boiling water on. Put your aubergines and some olive oil in a hot pan to fry. You want them to get really nice colour. When they're starting to get there, throw your pasta in the water. Add a sliced garlic clove or two to your aubergines and lower the heat. You just want them to soften and not to brown. When they have and your aubergines have nice colour, add in your tinned cherry tomatoes. Use good quality because it does make a difference. Squish some of the tomatoes with the back of a wooden spoon and leave a few whole too. Add a little sugar and seasoning and leave to simmer whilst your pasta cooks. When your pasta is a minute before ready add to the sauce and leave a lid on it to absorb the flavours. Then take the lid off, rip in some really fresh buffalo mozzarella and drizzle it all in some extra virgin olive oil. Of course add some Parmesan if you want. Absolutely delicious.