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1
Heat the oven to 375F/190C/Gas Mark 5-6.
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2
Grease an ovenproof dish or two individual dishes.
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3
Trim, wash and slice the aubergine and put into a colander, sprinkle with salt, stand the colander on a plate, and leave for about an hour to drain out the bitter juices.
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4
Cook the pasta in boiling salted water with 1/2 tsp vegetable oil until just tender (al dente), about 10 minutes, or as instructed on the packet.
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5
Drain the pasta.
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6
Peel and chop the onion and fresh garlic.
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7
Wash and chop the fresh tomatoes.
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8
Heat 2 tbsp oil in a frying pan and fry the onion, garlic and aubergine slices until softened and lightly golden, turning the slices to colour both sides, adding a little more oil if needed.
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9
Stir in the chopped tomatoes, tomato puree or ketchup, herbs, cayenne pepper and pepper sauce (if used), sugar, salt, and pepper.
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10
Add 2 tbsp juice from the canned tomatoes or cold water, and simmer gently for 5-10 minutes until the vegetables are soft and the sauce is nice and thick.
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11
Add a little more liquid if necessary.
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12
Put a layer of the vegetable mixture into the dishes, then a layer of pasta, and then continue to alternate the layers until they are all used up, finishing with a vegetable layer.
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13
Sprinkle with grated Cheddar or Edam, and top with Parmesan.
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14
Bake for 20 minutes in the hot oven, until the cheese is melted and golden.
