250g fusilli pasta

Olive oil, for cooking

1 white onion, finely chopped

2 large garlic cloves, finely chopped

2 tbsp Med Cuisine Harissa Paste

1 tsp smoked paprika

400g tinned chopped tomatoes

400ml water

1 tsp vegetable bouillon

1 small aubergine, cut into small dice

Salt and black pepper, to taste

A squeeze of fresh lemon juice

Fresh basil leaves

Grated Parmesan or vegan cheese, optional

Boil the water. Bring a medium saucepan of well-salted water to the boil for the pasta.

Soften the onion. Heat a splash of olive oil in a separate saucepan over a medium heat. Add the onion with a pinch of salt and sauté until soft and translucent.

Bloom the spices. Stir in the garlic, Harissa Paste and smoked paprika. Cook for 2 minutes, stirring, until fragrant.

Simmer the sauce. Add the chopped tomatoes, water, bouillon and diced aubergine. Bring to a simmer, cover and cook gently for about 20 minutes, stirring occasionally, until the aubergine is tender and the sauce is thick and glossy.

Cook the pasta. While the sauce simmers, cook the fusilli until al dente according to the packet instructions. Reserve a mugful of pasta water, then drain.

Toss. Add the pasta to the sauce and toss well, loosening with reserved pasta water as needed. Season with salt, pepper and a squeeze of lemon juice.

Serve. Tear in a few basil leaves, divide between bowls and finish with more basil and Parmesan or vegan cheese, if using.