Oven Method

1. Heat your oven to 220℃ / fan 200℃ and line a small baking tray with foil.
2. Prick the aubergines all over with a fork or paring knife – this will ensure they don’t explode in the oven.
3. Place the aubergines on the foil-lined baking tray. Roast, flipping once halfway through, for 40 to 45 minutes, or until completely tender.
4. Meanwhile, heat a splash of extra-virgin olive oil in a medium saucepan set over a medium heat.
5. Add the onion, carrot and celery and season with salt and pepper. Cook, stirring occasionally, for 7 to 10 minutes, or until softened.
6. Add the garlic and cook, stirring almost constantly, for 1 minute, then add the double concentrated tomato purée and cook, stirring occasionally, until it begins to darken, around 2 minutes.
7. Add the tinned tomatoes, water, stock pot, calabrian chilli oil (if using) and parmesan rind (if using). Season with salt and pepper, stir to combine and turn the heat up to medium-high.
8. Once simmering, turn the heat down to low/medium low. Cook, stirring occasionally, for 35 to 40 minutes, or until thickened.
9. Back to the aubergines. Once roasted, transfer to a large bowl, cover with cling film and leave to steam for 10 to 15 minutes, or until cool enough to handle.
10. Peel off and discard the skins, then pull the flesh with 2 forks. Season with a big pinch of salt, then transfer to a sieve to drain for 5 minutes to draw out some (but not all!) of the moisture.
11. Add the aubergine to the sauce and mix to combine and simmer for 5 minutes to allow the flavours to mingle.
12. Remove the saucepan from the heat and stir through the fresh basil. Season with salt and pepper, to taste. To serve, toss with your favourite pasta, top with grated parmesan and enjoy.

Gas Hob Method

1. For this method, you want to start with the sauce, as the aubergines cook much faster. Heat a splash of extra-virgin olive oil in a medium saucepan set over a medium heat.
2. Add the onion, carrot and celery and season with salt and pepper. Cook, stirring occasionally, for 7 to 10 minutes, or until softened.
3. Add the garlic and cook, stirring almost constantly, for 1 minute, then add the double concentrated tomato purée and cook, stirring occasionally, until it begins to darken, around 2 minutes.
4. Add the tinned tomatoes, water, stock pot, calabrian chilli oil (if using) and parmesan rind (if using). Season with salt and pepper, stir to combine and turn the heat up to medium-high.
5. Once simmering, turn the heat down to low/medium low. Cook, stirring occasionally, for 35 to 40 minutes, or until thickened.
6. Meanwhile, place the aubergines directly over a gas burner set to medium-high. Cook, turning frequently, until completely blackened and collapsing, around 10 minutes.
7. Transfer to a bowl, cover with cling film and leave to steam for 10 to 15 minutes, or until cool enough to handle.
8. Carefully remove the burnt skins – they won’t peel off as easily as with roasted aubergines so please be patient. Pull the aubergine flesh with 2 forks and season with a big pinch of salt. Transfer to a sieve to drain for 5 minutes to draw out some (but not all!) of the moisture, then transfer to a bowl to set aside until the sauce is cooked.
9. Add the aubergine to the sauce and mix to combine and simmer for 5 minutes to allow the flavours to mingle.
10. Remove the saucepan from the heat and stir through the fresh basil. Season with salt and pepper, to taste. To serve, toss with your favourite pasta, top with grated parmesan and enjoy.