Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

Trim the aubergines, then slice into rounds approximately 1cm thick. Pop the rounds onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer (use two baking trays if necessary).

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 15-20 mins. Turn halfway through.

Meanwhile, pop the potato chunks onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer (use two baking trays if necessary).

Roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

While everything roasts, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and stir-fry, 1 min. 

Stir in the passata, veg stock paste, harissa paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).

Bring the sauce to the boil, then reduce the heat and simmer until thickened, 4-5 mins. Stir the butter (see pantry for amount) through the sauce until melted.

Spoon half of the tomato sauce into an appropriately sized ovenproof dish and spread out in an even layer. Lay half of the roasted aubergine rounds on top, then sprinkle over half of the hard Italian style cheese.

Repeat this once more with the remaining sauce, aubergine and cheese - parmigiana made!

When the potatoes have about 10 mins left, bake the parmigiana on the top shelf of your oven until golden and bubbling, 8-10 mins.

When your parmigiana is ready, allow to stand for a couple mins before serving.

Share between your plates with the roast potatoes and rocket leaves alongside.

Drizzle the balsamic glaze over the leaves to finish. 

Enjoy!