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Method

1. Slice the aubergines into 1cm/½ in thick strips and lay on a chopping board. Season with salt on both sides and leave for 10 minutes while you prepare the rest of your ingredients.

2. Heat a sauté pan or frying pan with a lid over a medium heat, add 2 tablespoons of the olive oil and fry the onion for 5 minutes, or until softened, and starting to colour. Add the garlic, chilli flakes (if using) and half the basil and continue to cook for 2–3 minutes.

3. Turn the heat up to medium-high heat and add the white wine to the pan. Cook until the wine has almost all evaporated.

4. While the wine cooks off, pat dry the aubergine slices then cut into 1cm/½ in cubes and add to the pan. Drizzle over the remaining olive oil and cook for another 10–15 minutes, or until the aubergine has started to colour and reduce in size. Season to taste with salt and pepper.

5. Stir in the cherry tomatoes and orzo to combine, then add the passata, sugar and enough hot water to just cover the orzo. Season with salt and pepper, cover and simmer for 10 minutes, or until the orzo is cooked, stirring now and again to avoid any sticking. (Add a dash of hot water if it starts to look like its drying out.)

6. Once cooked, remove from the hob and stir though the mozzarella and remaining basil just before serving. If liked, top each plated dish with a handful of rocket, shavings of parmesan and a final drizzle of extra virgin olive oil. Serve.