• 1 tablespoon olive oil plus more for drizzling
• 1 medium onion, finely sliced
• 3 cloves garlic, finely sliced
• 500g best quality chopped tomatoes or passata
• 1 large aubergine, cubed
• ½ bunch fresh basil
• salt and black pepper

Heat the olive oil in a large pot and sweat the onions and garlic until they are translucent but not coloured.

Add the tomatoes, bring them to the boil and then stir in the cubed aubergine. Reduce the temperature to a low heat, cover the pot with a lid and simmer for 2 hours. Add a little bit of water about 75 ml at a time if the sauce looks too thick or as if it will burn.

The dish is cooked when your aubergine is soft and silky. Season it with salt and freshly ground black pepper and stir in the fresh basil, roughly torn up. Drizzle with extra virgin olive oil before serving.