(Serves 4 to 6)

2 or 3 long aubergines
2 tablespoons Gozo sea salt
Extra virgin olive oil
250g small pasta shapes, such as conchigliette
200g spinach leaves, leaves only, thoroughly washed
300ml home-made tomato sauce or polpo
1 or two mozzarella, diced
3 to 4 tablespoons pecorino
2 tablespoons fine dry breadcrumbs

Slice the aubergines lengthways and place in a large bowl. Cover with cold water and swirl in the sea salt. Leave the aubergines for 30 minutes, then remove and dry them thoroughly. Brush all over with olive oil and grill or bake them until just tender and golden brown. You can prepare these in advance, as you can the tomato sauce.

Cook the pasta in plenty of boiling water, for five to six minutes, straining and rinsing the pasta while still very al dente. Toss it in olive oil to prevent it from sticking. Steam the spinach, press it dry and chop it.

Mix the pasta, sauce, spinach, diced mozzarella and pecorino. Brush a loaf tin or timballo with olive oil and line it with the aubergine slices. Spoon the pasta into the lined mould, fill it to the brim, and cover with the overlapping aubergine slices as well as any more to fill the gap.

Press well down and bake in a pre-heated oven at 200°C/gas mark 6 for 45 minutes. Meanwhile, fry the breadcrumbs in olive oil and put to one side.

When the timballo has cooked, remove from the oven and allow it to settle for a few minutes. Cover with foil and weight it down for five to 10 minutes. Invert a serving dish over the tin, hold it firmly in place with oven gloves and flip the tin and plate over, enabling you to turn out the timballo. Before serving, sprinkle on the fried breadcrumbs, pressing some into the sides.

Cook’s note: spinach and mozzarella are optional. My friend Mary Grace puts peas in hers. You could also add sautéed chicken livers or mushrooms or sweetbreads... it is a very versatile dish.