To make a quick chilli oil, halve and deseed the chillies.

Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chillies to confit.

Meanwhile, put a pan of boiling salted water on for the pasta.

Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil.

Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil to add a kick to future meals).

Chop the aubergine into 3cm chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.

Cook the pasta according to the packet instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.

Pour in the tomatoes, breaking them up with a wooden spoon, and half a tin’s worth of water.

Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection.

Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed.

Dish up.