Preheat the oven to 200ºc. Place the aubergine on a baking tray lined with foil. Use a fork to prick holes in the aubergine before placing it on the tray and bake in the oven for 50-60 minutes. Turn the aubergine over after the first 30 minutes. Once the skins have started to split and the aubergine is soft, remove it from the oven and set aside to cool before peeling.

Slice the sourdough thinly and drizzle with olive oil. Place on the baking tray with the aubergines for the last 10 minutes of baking. The sourdough slices should be crisp and golden when they’re done. Place them in a food processor and blend the crispy golden sourdough and the basil until you have green breadcrumbs.

Once the aubergine is cool enough to peel, split the skin open and scoop out the flesh. It should be soft enough to mash easily. Cook the pasta according to the package instructions. Save a cup of pasta water before draining the pasta in a colander.

Finely mince the garlic and add it to a pan with the olive oil. Saute the garlic until it’s soft and fragrant. Add the tomato puree, harissa spice and butter. Add the aubergine to the pan and stir everything well—season well with salt and pepper. Add ½ the pasta water to the pan and whisk well to turn everything into a silky smoky sauce.

Add the drained pasta to the pan and toss to coat. Add a little more pasta water to loosen the sauce if required. Stir in the parmesan, and lemon juice. Top with the parsley breadcrumbs to serve.