Preheat the oven to 200°C/180°C fan. You will need a deep-sided baking dish, approx. 20x30cm.

Toss the sliced aubergines with 1 tsp salt, some black pepper and half the olive oil. Place on a large lined baking tray, in a single layer - you will need more than one - and cook for 25 minutes, until tender.

Whilst the aubergine is roasting make the tomato sauce. Set a saucepan over a medium heat and add the passata, chopped basil, ½ tsp salt, garlic paste and a pinch of sugar. Half fill the passata jar with water and add this too. Bring to the boil, then reduce the heat and simmer until reduced by a quarter (you should have about 600ml). Taste to check seasoning and adjust as required; you’re looking for a balance between sweet, salty and sharp.

To assemble, add a quarter of the aubergine to the baking dish. Pour a third of the tomato sauce over the aubergine, then scatter over a third of the mozzarella and grated parmesan. Repeat with the remaining ingredients, ending on a layer of aubergine. Grate over some more parmesan and drizzle with a little olive oil. Cook for 20 minutes, until bubbling and golden.

Once the parmigiana is cooked, whisk together the remaining olive oil, the cider (or balsamic) vinegar, a pinch of salt and a pinch of sugar. Toss through the mixed leaves and you're ready to go.