Instructions: Cut the aubergines into discs about 1/2 inch thick. Lay out on a baking sheet or large dish and sprinkle with salt. Leave for 30 minutes - 1 hour to degorge. Rinse and pat dry. Fry briskly in plenty of olive oil until nicely browned, then drain on kitchen paper.

Throw the pasta in a huge pot of vigorously boiling, salted water, bring back to the boil and cook until al dente. Drain and tip into a large bowl, add a slug of olive oil and turn to coat. Meanwhile reheat the tomato sauce. Spoon a little over the pasta. Transfer the aubergine (its fine if its tepid or even cold) to a serving dish and put the cheese, basil leaves and parsley into separate small bowls.

At the table serve everyone with pasta and tomato sauce, and let them help themselves to the rest.

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