Trim the ends off the aubergines, then cut lengthways into slices no thicker than 1 cm (1/2 inch). Sprinkle generously with salt on both sides, place in a colander in the sink and leave for 1 hour.

Meanwhile, heat 2 tablespoons of olive oil, the garlic, a few basil leaves and a pinch of salt in a large saucepan over a medium heat until gently sizzling. Add the tinned tomatoes, then half-fill the empty tins with water and swish it around to pick up any remaining tomato and pour the tomatoey water into the pan. Gently break up the peeled tomatoes with a wooden spoon. Cook for 30 minutes, stirring occasionally, until the liquid has reduced by a third. Remove and discard the garlic clove. Add an extra drizzle of olive oil and a pinch of salt and set aside.

Bring a large saucepan of salted water to the boil. Add the pasta, give it a good stir so it doesn’t stick together, and cook for 1 minute less than the packet instructions specify for al dente (it will finish cooking in the oven). Drain the pasta, and toss it with the remaining 50 ml (13/4 fl oz) olive oil, a handful of torn basil leaves, the grated parmesan and a pinch of salt and pepper. Set aside until cool enough to handle.

Pat the aubergine slices with paper towel to remove any excess moisture. Place a chargrill pan over high heat and let it get piping hot. Working in batches, grill the aubergine slices for about 3 minutes each side until nicely browned with noticeable

char lines in the flesh. Transfer the grilled slices to a plate and drizzle with a little extra olive oil. Repeat until you’ve cooked all the aubergine.

Alternatively, spread out the aubergine on a large baking tray lined with baking parchment, brush with olive oil and roast in a preheated 180°C (350°F) fan-forced oven for 25 minutes.

Before you assemble the involtini, preheat the oven to 180°C (350°F) fan-forced.

Get a medium baking dish that will snugly fit all the involtini (about 30 x 20 cm/ 12 x 8 inches). Lay a slice of aubergine on a chopping board and put a tablespoon of the pasta in the centre. Roll up the aubergine to enclose the pasta and place

it in the dish, tucking the ends together underneath. Repeat with the remaining aubergine and pasta. Cover the parcels with the tomato sauce, and scatter generously with extra parmesan and, if you would like, a few more torn basil leaves. Finish with a layer of mozzarella slices and a little more parmesan.

Bake for 15–20 minutes until the mozzarella begins to bubble and brown on top.

Leave to rest for 5–10 minutes, then take the dish to the table and invite people to help themselves.