Chop the aubergine into 1cm chunks and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, the capers, oregano and 2 tablespoons of water, then cover, and steam for 5 minutes.

Meanwhile, crush the almonds in a pestle and mortar.

Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

Uncover the frying pan and let the aubergine fry for 10 minutes, or until lightly golden, stirring regularly.

Add the pesto and most of the ricotta, followed by the pasta.

Finely grate in the pecorino, then toss well over the heat, loosening with a splash of reserved cooking water.

Season to perfection, then plate up.

Sprinkle over the crushed almonds and an extra pinch of oregano, then add the remaining ricotta, to finish.