3. Make the Sauce Stir in the pasta sauce, diced tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Simmer for 5-7 minutes, letting the flavors meld together.

Add tomato sauce and shellfish stock, 2 cups at a time, whisking constantly until well combined and sauce is slightly thickened. Reduce heat to simmer and cook 15 minutes.

4. Stir pasta, eggplant and ½ cup of the reserved cooking water into tomato sauce. Cook, stirring often, adding more water if needed, until warmed through, about 2 minutes. Divide pasta among bowls.

For the sauce: 2 onions, sliced 2 cloves garlic, sliced 1 tsp chilli flakes Olive oil, for frying 2 tbsp tomato puree About 400ml water Salt, to taste Parmesan, to finish ...