Spicy Tuna & Aubergine Tomato Tortiglioni

Boil a kettle, then trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces

Add the chopped aubergine to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 4-5 min or until tender

Tip: Cooking for 4 or more? Microwave for 6-8 min!

Chop your tomato[es] into wedges

Peel and finely chop (or grate) your garlic

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Once hot, add your microwaved aubergine and cook for 5 min or until browned

Once the aubergine has browned, add your tomato wedges and cook for a further 2 min or until starting to soften

Once the tomato has started to soften, add your tomato paste, chilli flakes (can't handle the heat? Go easy!) and balsamic sun-dried tomato paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 30 secs or until fragrant

Drain your tuna

Once fragrant, add the drained tuna and cooked pasta to the pan with your vegetable stock mix and a splash of the starchy pasta water

Season with a generous grind of black pepper and give everything a good mix up – this is your spicy tuna & aubergine tomato tortiglioni

Chop your parsley finely, including the stalks