Preheat your grill to its highest setting. Trim the tops off the aubergines. Cut the aubergines into 1-2 cm cubes and tumble them onto a baking tray. Pour over 1½ tbsp olive oil and season with salt and pepper. Toss to coat, then slide under the grill for 10-12 mins till the aubergine pieces are softened and lightly charred. Turn once or twice as they cook, and keep a close eye on them to make sure they don't burn.

While the aubergines are cooking, fill and boil the kettle. Pour the hot water into a large pan, add a pinch of salt and bring it back to the boil. Add the spaghetti and simmer for 8-9 mins till the spaghetti is al dente (soft with a slight bite). When ready, ladle out a mugful of the pasta cooking water then drain the spaghetti.

While the aubergine sand spaghetti are cooking, set a medium pan on a medium heat. Tip in the pine nuts and toast them for 2-3 mins, shaking the pan regularly till they golden. Tip the toasted pine nuts onto a plate. 3 Fill and boil the kettle again. Peel and grate or crush the garlic. Pop the pan back on a medium heat then pour in ½ tbsp olive oil. Add the garlic and 2 tsp Italian herb blend with a generous pinch of salt and pepper. Cook and stir for 2 mins. Pour in the cherry tomato passata with 200ml hot water from the kettle. Cook for 5 mins, then add the grilled aubergines and stir.

Taste the aubergine sauce and add more salt or pepper if you think it needs it. Drain the spaghetti if you haven't done so already and tip it into the pan with the sauce. Trickle in a little of the reserved pasta water to loosen the sauce if needed. Toss together to mix.

Divide the aubergine pasta between a couple of warmed bowls. Top with a handful of rocket, the pine nuts and a crack of black pepper to serve.