Preheat your grill to its highest setting. Trim the end from the aubergines. Cut them into small 1-2 cm cubes. Tumble them onto a baking tin. Pour in 1 1/2 tbsp olive oil and add a good pinch of salt and pepper. Tos together and slide under the hot grill for 10-12 mins till the aubergine pieces are softeed and lightly charred. Turn them once or twice 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 saucepan and bring back up to the boil. Add a good pinch of salt and the spaghetti. Simmer for 8-9 mins till the spaghetti is al dente (soft with a slight bite). Drain the spaghetti, catching a mugful of water under the colander or sieve.

While the aubergine and spaghetti are cooking, place a medium pan on the heat for a min. Tip in the pine nuts and toast them for 2-3 mins, shaking the pan regularly till they are golden.Tip on to a plate.

Place the pan back on a medium heat for a few mins then pour in 1/2 tbsp oil. Add the garlic and a pinch of Italian herb blend with a generous pinch of salt and pepper. Cook for 2 mins, stirring. Pour in the cherry tomato passata with 200 ml hot water from the kettle. Cook for 5 mins. Then add the grilled aubergines and stir.

Taste the aubergines 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 aubergine sauce. Trickle in a little of the reserved pasta cooking water to loosen the sauce if you like. Toss together well.

Using tongs and a spoon, serve the aubergine dressed pasta in two warmed bowls. Top with a handful of rocket and scatter over the pine nuts to serve with a good crack of black pepper.