Aubergine cannelloni parmigiana

Method

1. Heat the oven to 200°C fan/gas 7. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onion and fry for 6 minutes until starting to soften. Pour in the passata and simmer over a low heat, stirring occasionally, for 10 minutes. Remove from the heat and stir in the mascarpone and pesto.
2. Meanwhile, heat 2 tbsp oil in another large pan over a medium-high heat. Add the aubergines and some salt and pepper and cook for 5-6 minutes, stirring occasionally, until charring and softening. Set aside to cool.
3. Fill the cannelloni with the aubergine and arrange in a baking dish (they should fit snugly in an even layer). Scatter any remaining aubergine pieces around the cannelloni tubes.
4. Pour the tomato sauce over the top of the pasta, spreading with a spoon to cover any exposed cannelloni. Scatter the mozzarella over the top, then bake for 30 minutes until golden and bubbling. Check that the cannelloni tubes are tender and if needed bake for a further 5-10 minutes until soft. Leave to rest for 5 minutes, then serve with a crisp green salad, if you like.