Step 1

Cut both aubergines into quarters, lengthways so you have 8 long wedges and place in a large casserole pan, large deep frying pan or wok.

Step 2

Peel and cut the red onions into wedges and add them to the pan, then add the stock, sprinkle chilli flakes over the vegetables and season with salt and pepper.

Step 3

Put the lid on and leave to steam over a medium heat for 30-35 minutes until the aubergine is soft.

Step 4

Add the tinned tomatoes, then half fill one of the tins with water and add that too. This will help thin the sauce down a little.

Step 5

Add the tomato puree, Worcestershire sauce if you are adding it, dried herbs, salt and pepper and stir.

Step 6

Cook over a medium heat for 20 minutes with the lid off, stirring occasionally.  While you are stirring break the aubergine down into smaller pieces with your wooden spoon.

Step 7

Once the sauce is rich and thick, taste it to check the seasoning, then serve it stirred through freshly cooked pasta.

Step 8

Enjoy!