Aubergine Parmigiana

Heat a splash of olive oil in a large saucepan over a medium/low heat. Finely dice the onions and add to the pan with a big pinch of salt and fry for around 10 mins, or until totally softened.

Slice your garlic as finely as you can, (you can also grate it or crush it if you don't fancy slicing), and add to the pan with the oregano leaves. Cook for a couple more mins. Add the tomato paste and cook it out in the pan for 2 mins. Turn the heat up, then pour in the red wine, bubble away for 2-3 mins, until the wine has reduced by half. Add the tomatoes, bring to the boil, then turn right down to a low simmer, add the pinch of sugar, and leave to bubble away for the VERY LEAST an hour, stirring regularly. (If you can leave for a couple of hours, you'll thank yourself for it).

Meanwhile, heat the grill as high as possible. Grab your largest baking sheet and cover it with foil. Chop the aubergines into chunks. I do this by taking off the tops, quartering lengthways, then slicing the long quarters a few times horizontally into 2-3cm chunks. Tip the chunks out onto the baking sheet – they need to be in an even layer so spread them out over a second tray if you need to- don't worry if it looks like too much, they'll shrink as they cook!

Season the aubergines generously with salt, (don't be tempted to add oil) then slide under the grill to cook for 45 - 50 mins, until really charred and totally collapsed. Tip into a large baking dish, roasting tray, or an ovenproof frying pan if you've halved the recipe!

Turn the oven to 180°C fan. Taste the tomato sauce, add the red wine vinegar and season to taste, adding a little more sugar and salt as it needs. Smush the tomatoes down a little to make a smoother sauce. Pour the tomato sauce over the top of the grilled aubergine chunks, no need for layering here! You might need to use a spoon to make sure the sauce gets all the way to the bottom. Drain the mozzarella balls, pat dry, then tear and use to cover the aubergine and tomato sauce. Finely grate the parmesan over the top. Bake for 30 mins, then allow to sit for 10 mins before serving.