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Preheat the oven to 220°C fan.
Add the aubergine cubes to a tray and drizzle with olive oil and sprinkle with salt. Mix well then roast for 30 minutes until starting to brown slightly - turn once during.
Add 3 tbsp olive oil to a large saute pan on medium heat. Add in sliced garlic cloves, two strips of lemon rind and a stem of basil.
Once they start to simmer, add in the Mutti Polpa finely chopped tomatoes. Leave to simmer for about 10 minutes. You’re looking for the colour to change slightly with a hint of orange.
Cook the pasta for a couple of minutes less than what it says on the packet. Should still be just under al dente.
Add in the aubergine and diced courgette and mix well. Simmer for a few minutes.
Add the pasta to the sauce and mix together. If it’s dry, add in a ladle of pasta water. Mix well to emulsify it.
Finish with parmesan.