Preheat oven to 220C

Peel onion (halved) and garlic (no need to chop further as onion to be removed and garlic crushed into sauce later on) and brown in frying pan

Slice aubergines and courgettes into medallions, cover in olive oil, oregano, salt and pepper and put in oven

Add tomatoes and slow cook for 1 hour

Remove onion from sauce and eat or bin. Crush garlic cloves with wooden spoon

Add aubergine and courgettes into sauce. Add chopped basil

Cook pasta and serve with grated pecorino or ricotta salata