Step 1

Preheat oven to 200ºC.

Step 2

Heat 2 tbs oil in a large saucepan over high heat. Add sliced eggplant. Season. Cook 4-5 minutes, turning. Remove from pan. Repeat with remaining oil and chopped eggplant. Remove from pan.

Step 3

Cook chorizo in the pan for 2-3 minutes until oil has rendered. Add onion and cook 2-3 minutes until softened. Add oregano and basil. Cook for 1 minute. Add 1 cup (250ml) water. Scrape the bottom of the pan. Add tomato paste and cherry tomatoes. Cook 1 minute, then add passata and cook 15 minutes or until reduced.

Step 4

Cook pasta until al dente. Drain. Combine with tomato sauce and chopped eggplant.

Step 5

Place in a baking dish. Scatter over half the cheeses, then top with sliced eggplant and remaining cheeses. Bake for 15 minutes or until golden.

Step 6

Top with fried or fresh basil and oregano and serve with red vein sorrel salad.