Roughly chop the tomatoes into a pan with a drizzle of olive oil.

Add a good pinch of dried oregano and red chilli flakes, and cook on medium high heat for about 20 minutes.

Blitz with a hand blender.

Add a few stems of chopped oregano and the salt.

Whilst the sauce is cooking, slice the aubergines roughly 2cm thick. Sprinkle with salt.

Brush the aubergine slices with regular olive oil. Griddle on both sides until cooked through.

Add the cooked aubergines and sauce to a pan and simmer for ten minutes.

Meanwhile, cook the pasta as per packet instructions. Reserve a mug of pasta water.

Before the pasta is done, remove with tongs into the sauce and finish cooking off for another minute or two.

Add reserved pasta water if it becomes too dry.

Just before serving add a squeeze of lemon and sprinkle with a little pecorino.