Preheat your oven to 220°C/Fan 200°C/Gas 7. Place a large, deep roasting tin in the oven to heat up. Trim the top off the aubergine, then cut it into 1-2cm-thick cubes. Tip the beef mince into a bowl and add 2 tsp Italian herb blend with a good pinch of salt and pepper. Mix together.

Remove the tin from the oven and pour in 2 tbsp olive oil. Carefully add the aubergine to the tin. Crumble over the beef mince – the pieces don’t have to be the same size. Using a wooden spoon, fold the aubergine and beef together. Slide into the hot oven for 30 mins, turning the beef and aubergine over halfway through cooking.

Meanwhile, fill and boil your kettle. Peel and thinly slice the onion and garlic. Finely chop the rosemary leaves. Put everything into your largest pan. Pour in the tins of chopped tomatoes and 800ml hot water from the kettle. Add 1 tsp Italian herb blend and a pinch of salt and pepper. Set the pan on a high heat and bring it up to a bubble.

When the tomato sauce is bubbling, carefully tip in the pasta. Stir, clamp on a lid and turn the heat down to low. Simmer on a low heat for 10 mins till the pasta is nearly al dente (soft with a slight bite) – you want to undercook it slightly so it will finish cooking in the oven. Taste the sauce and add more salt or pepper if you think it needs it.

While the beef and pasta are cooking, finely grate the cheddar.

Remove the beef and aubergine from the oven. The beef should be a rich, dark brown and slightly crisp. The aubergine should be soft and lightly browned. Carefully spoon the pasta and tomato sauce into the roasting dish. Add half the grated cheddar and carefully fold everything together.

Scatter over the remaining cheddar and tear over the mozzarella. Slide the tin back into the oven for 15 mins till the cheese is melted and lightly golden.

Remove the tin from the oven and let it sit for 5 mins. Tear over the basil leaves and serve the pasta bake with the salad leaves on the side.