Here's our favourite, it's a Jamie Oliver one.

You need:
2 tins peeled tomatoes
1 onion, finely chopped
1 clove garlic, crushed
double cream (we just use full-fat milk though)
200g mozzerella cheese
1 aubegine, cubed
olive oil
balsamic vinegar
basil
1lb rigatone or penne pasta (large, hollow tubes of pasta)

You chop the aubergine into 1cmx1cm cubes and fry in 4 tablespoons of olive oil for about 8 minutes, making sure the aubergine is covered in the oil. Then add the finely chopped onion and crushed garlic and fry until it has some colour (usually just a couple of minutes).

After this add the 2 tins of tomatoes, a splash of balsamic vinegar and the basil. Let it simmer for about 10 minutes, then add 75ml of cream (or thereabouts).

While this simmers, prepare the pasta according to the packet.

When the pasta is ready, drain most of the water off and add the sauce to the pasta. Add some chopped basil leaves if you have them. When this is all mixed in, put in a bowl. Tear chunks of mozzerella into the pasta and mix up. Call to dinner. The mozzerella should be just about to melt and a bit stringy at this point cooked by the heat of the sauce.

You can serve with grated parmesan, but it's nice without too and great in a lunchbox.

Ratatouille also has aubergine in it, but don't have the recipe for that in my head.