Fill and boil your kettle. Pop the dried porcini mushrooms into a heatproof jug and cover with cold water. Soak for 5 mins, then drain, rinse and pop back in the jug. Pour in 600ml hot water from the kettle and set aside to soak.

Trim the green top off the aubergine, then chop the aubergine into bite-sized pieces. Place a large pan or shallow casserole dish on a medium heat and add 2 tbsp olive oil and the aubergine. Fry, stirring occasionally, for 5-6 mins till the aubergine is browned all over.

While the aubergine fries, peel and finely chop the red onion. Halve the cherry tomatoes. Rinse the mushrooms and tear any large ones in half.

When the aubergine is browned all over, add the onion, tomatoes and mushrooms to the pan with 4 tbsp cold water and a good pinch of black pepper. Fry, stirring often, for 5 mins till the onion starts to soften.

Meanwhile, peel and grate or crush the garlic. Add the garlic, 1 tbsp Italian herb blend and 1 tsp sea salt to the pan. Cook and stir for 1 min. Stir in the cherry tomato passata.

Tip the chifferini pasta into the pan and stir to mix. Pour in the porcini mushrooms with their soaking stock. Give everything a quick stir, then pop on a lid (or use a baking tray if you don't have a lid), turn up the heat and bring to the boil. When the pan is boiling, turn the heat down and simmer for 30 mins till the veg and pasta have absorbed the water and become tender. Stir a couple of times while the pasta is cooking and if it seems to be drying out too quickly, add a splash more water and turn the heat down.

While the pasta and veg cook, pick the oregano leaves off their stems and roughly chop them.

When the pasta is tender, taste and add more salt or pepper if you think it needs it. Stir in most of the chopped oregano. Divide the pasta and veg between 2 warm plates or bowls, garnish with the remaining oregano and serve.