Baked Aubergines Puttanesca

When I lived in Italy, I was based in Torino in the red-light district next to the train station where there was a lively Sicilian and Southern Italian community and some great places to eat. Given my surroundings, I couldn’t resist popping into my local Napolitan trattoria for a bowl of pasta puttanesca (or ‘whore’s pasta’), which was delightfully piquant with the combination of anchovies, olives, capers, chillies and lashings of garlic in a thick tomato sauce. It might sound like there is