Put a large pan of salted water on to boil. Trim the top off the aubergine, then chop it into 1cm-thick dice. Peel and finely chop the onion. Peel and grate or crush the garlic. Halve the chilli and flick out the seeds. Finely chop it.

Put a deep frying pan or wok on a medium heat and add 2 tbsp olive oil and the aubergine. Season with a pinch of salt and fry, stirring a few times, for 5 mins till browned all over.

Stir the onion into the aubergine and fry for 3 mins, stirring often, till the onion is glossy.

Stir the garlic and the chopped chilli into the veg and pour in the passata. Pop on a lid (use a baking tray if you don't have a lid) and simmer the sauce for 5-6 mins, stirring once or twice, till it has thickened a little and the veg are tender.

When the water in the pan is boiling, carefully add the gnocchi. Simmer for 3-4 mins till the gnocchi bob to the surface, then drain.

While the gnocchi cooks, pick the leaves off the mint sprigs. Finely chop the leaves. Taste the sauce and add a pinch of salt or pepper if you think it needs it (remember the feta will be salty). Tip the gnocchi into the sauce, add half the mint and stir to mix.

Divide the gnocchi and sauce between 2 warm bowls or plates. Crumble over the feta and serve garnished with the remaining mint.