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Heat the oil in a large pan over a medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until soft.
Add the aubergines and garlic and mix well.
Tip the tomatoes into the pan and add the tomato puree and Aleppo pepper flakes. Season with salt and pepper.
Pour in 300ml of just boiled water and mix well. Cover, reduce the heat to low and cook for 15 minutes or until the aubergine is soft and tender.
Meanwhile, cook the pasta for 8-10 minutes until really Al dente. Drain and tip into the pan with the aubergine. Mix well.
Cover and cook for 2-3 minutes until the pasta has absorbed nearly all the excess liquid.
Chuck the olives, mascarpone, lemon juice and basil into the pasta and stir everything together.
Check the seasoning and add salt to taste.
Divide between four bowls. Grate a little Parmesan over each one and tuck in.