Happiness Pasta Sweet Tomato, Aubergine and Ricotta

Sit a double-layer bamboo steamer over a large pan of boiling salted water

Halve the aubergines lengthways and add to the baskets skin side up, with the whole chillies

Cover and steam for 25 minutes, or until soft and tender, then remove

Transfer the chillies to a small bowl and cover with clingfilm

Lightly toast the pine nuts in a large casserole pan on a medium heat, then lightly crush in a pestle and mortar

Peel and finely slice the garlic and finely chop the basil stalks, then add to the pan with 1 tablespoon of oil and return to the heat to cook until golden

Tip the tomatoes into the pan through your hands, crushing and scrunching them up as you go

Fill each tin with water, swirl it around, and add to the pan with a good pinch of sea salt and black pepper

Bring to the boil, then simmer gently for 30 minutes, or until reduced by half, roughly chopping and adding the aubergines for the last 10 minutes

Meanwhile, cook the pasta in the pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water

Peel and deseed the chillies, then finely chop and stir into the sauce

Tear in most of the basil leaves and season to perfection

Toss the pasta and ricotta through the sauce, loosening with a little reserved water if needed

Serve with the pine nuts and remaining basil leaves scattered over, with a grating of Parmesan

Everyday Super Food by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver