Cut 1 aubergine in half and dice into 3cm cubes

Place into a colander, sprinkle generously with salt and set aside for 2 hours

Preheat the oven to 220° Celsius

Cut the other aubergine in half lengthwise and score the flesh quite deeply into a diamond pattern

Cut 1 of the garlic cloves thinly and insert the slices into the flesh of the aubergine

Sprinkle with 1.25mls of the dried herbs and put the aubergine back together

Wrap in foil and bake in the oven on a baking tray for 45 minutes

Remove from the oven and when cool enough to handle, remove the garlic and discard

Scoop the flesh out of the aubergine and set aside to drain in a colander

Once cool, chop finely and set aside

Place the canola oil into a wok and heat to 180° Celsius

Gently squeeze the excess liquid from the diced aubergine and fry in batches until golden brown

Set aside on kitchen paper to drain and then pat dry

Gently heat the olive oil in a large frying pan

Finely chop the remaining garlic and fry for a couple of minutes - you want to flavour the oil and not colour the garlic

Add the chopped aubergine flesh and cook for a couple of minutes

The add the tomato purée, stir to combine and season well

Add 5mls of the dried herbs and leave to cook

Bring a large pot of water to the boil, add salt and cook the pasta ***

Add the pasta to the aubergines, together with the tomatoes

Toss together and leave to cook for 1 minute

Add the fried aubergine, the fresh basil and the rest of the dried herbs

Toss again and then add 20g ricotta and some of the pasta cooking water to loosen the sauce

Serve, topping with the rest of the ricotta and drizzle with olive oil