Fill your kettle and boil it. Heat your grill to high. Halve the aubergines lengthways, then halve lengthways again, so you have 8 wedges. Arrange the aubergine wedges on a baking tray and brush with 2 tbsp olive oil. Season with a pinch of salt and pepper, then slide the tray under the grill. Cook for 10-12 mins, turning them over halfway through, till tender and browned.

While the aubergines grill, trim, peel and finely chop the onion. Put a small pan on a medium heat. Add ½ tbsp olive oil and the onion. Season with a pinch of salt and pepper and fry, stirring often, for 5 mins till the onion starts to soft and brown.

The kettle should have boiled by now. Tip the couscous into a heatproof bowl and pour in 300ml boiling water. Add a pinch of salt, swirl with a fork, then cover the bowl with a plate. Set aside for 10-12 mins till the bulgar has absorbed the water and become tender.

Peel and grate or finely chop the garlic. Finely chop the parsley stalks – keep the leaves for later. Stir the garlic and parsley stalks into the onion and cook, stirring, for 1 min.

Pour the cherry tomato passata into the pan, pop on a lid, and simmer for 6-8 mins. Stir now and then, till the sauce has slightly thickened.

Roughly chop the parsley leaves. When the aubergine wedges are golden brown, take them out from under the grill. Check the couscous and if it's cooked, drain off any excess water.

Taste the tomato sauce and add a pinch of salt or pepper if you think it needs it. Divide the couscous and tomato sauce between 2 warm plates and top with the aubergine wedges. Finish with dollops of ricotta, and garnish with the parsley leaves to serve.