Vegan Pasta alla Norma

Cut the aubergines into 2cm cubes and thinly slice the garlic cloves.

Spread the aubergine cubes on a surface, salt generously, and leave for 15 minutes to draw out moisture. Pat dry with kitchen paper.

Toast the breadcrumbs in 1 tsp olive oil in a dry pan over medium heat for 3 minutes, stirring often, until golden and crisp. Transfer to a plate and set aside.

Heat 2 tbsp olive oil in a large frying pan over high heat. Cook the aubergine for 10 minutes, turning occasionally, until deep golden on all sides. Transfer to a plate.

Reduce heat to medium. Add the remaining 1 tbsp olive oil and the sliced garlic. Cook for 2 minutes until pale golden, taking care not to burn it.

Add the tinned tomatoes and sugar. Season with salt and pepper. Simmer for 15 minutes until thick and rich.

Tear the basil leaves and stir them through the sauce.

Meanwhile, cook the pasta in heavily salted boiling water until al dente, according to package instructions. Reserve 100ml of pasta water before draining.

Add the drained pasta to the sauce, toss with the fried aubergine, adding pasta water a splash at a time if needed to loosen.

Divide between bowls and serve topped with the toasted breadcrumbs and extra basil leaves.