Pop the spinach into a bowl or sink full of cold water, swish it round a few times to rinse, then drain. Give another quick rinse under the tap, then set the spinach leaves aside to drain.

Trim the tops off the aubergines and cut them into bite-sized chunks. Pour 1 tbsp olive oil into a large pan and warm to a medium-high heat. Add half the aubergine to the pan with a pinch of salt and pepper. Fry for 6-8 mins, stirring occasionally, till the aubergine is golden and very soft. Scoop it out onto a plate, add another 1 tbsp olive oil and repeat with the remaining aubergine.

While the aubergine fries, peel the red onions and thinly slice them. When the second batch of aubergine is cooked, lift it out onto the same plate. Add the onions to the pan with 4 tbsp cold water and a pinch of salt and pepper. Fry, stirring, for 6-8 mins till the onions start to soften and brown.

While the onions fry, roughly chop the tomatoes. Peel and thinly slice the garlic. Finely chop the chilli, if you’re using it, and flick out the seeds if you prefer less heat. Roughly chop the spinach. Fill the kettle and boil it.

Add the tomatoes, garlic, chilli and spinach to the onions. Tip in the penne and crumble in the stock cube. Add 1 ltr boiling water and a pinch of salt and pepper. Stir, cover the pan with a lid and bring to the boil, then turn the heat down to a simmer and cook for 15-20 mins, stirring now and then, till the pasta is tender.

While the pasta is cooking, drain and rinse 2 tbsp capers. Pick the oregano leaves and roughly chop them. Finely grate the zest from the lemon.

When the pasta is cooked, stir the aubergines into the pan along with the capers, oregano and lemon zest. Squeeze in a little lemon juice. Have a taste and add more salt, pepper or lemon juice if you think it needs it. Heap the pasta and veg into warm bowls and serve.