Grill the vegetables: Heat a griddle pan or your oven grill to its highest setting. Brush the aubergine slices and pepper quarters lightly with olive oil and season with salt. Lay them on the hot griddle or a baking tray. Grill for 4–5 minutes per side, until you see deep char marks and the aubergine turns a golden-brown colour with a softened, slightly wrinkled texture. The peppers should be tender and their skins beginning to blister.

Boil the pasta: While the vegetables grill, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente — you want it to have a slight resistance when bitten, as it will cook a little more in the sauce. Reserve a mugful of pasta water before draining.

Sweat the aromatics: In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and cook for 45 seconds, stirring constantly, until it becomes fragrant and just begins to turn a pale gold at the edges. Do not let it brown too much, or it will taste bitter.

Build the sauce: Pour in the chopped tomatoes and stock, then add the dried oregano and chilli flakes if using. Stir everything together and let it simmer gently for 5 minutes, until the sauce thickens slightly and you can smell the tomatoes turning sweet and concentrated. Season with salt and pepper.

Chop and combine: Once the grilled vegetables are cool enough to handle, roughly chop the aubergine and peppers into bite-sized pieces. Add them to the tomato sauce, along with the balsamic vinegar. Stir well and cook for 2 minutes, allowing the smoky flavours from the vegetables to infuse the sauce.

Toss with pasta: Add the drained pasta directly to the pan with the sauce. Toss everything together using tongs or a pasta fork, making sure every piece is coated. If the sauce seems too thick, add a splash of the reserved pasta water — the starchy water helps the sauce cling beautifully to the pasta. You should see a glossy, silky coating on each piece.

Finish and serve: Remove the pan from the heat. Stir through the torn basil leaves and drizzle with a little extra olive oil. Divide among warm bowls and top with grated Parmesan or pecorino, if desired. The final dish should look vibrant, with the deep purple of the aubergine and the bright red and yellow of the peppers standing out against the saucy pasta.