Preheat the oven to 180ºC and line two baking trays with paper
Arrange the aubergine on the trays, brush with olive oil and sprinkle with sea salt. Bake for 20 minutes, or until golden, then remove from the oven. If your oven cooks unevenly you may have to keep an eye on the aubergine as it cooks, removing pieces as they turn golden and setting aside.
Heat 1 tablespoon of olive oil in a heavy-bottomed frying pan over a medium heat and fry the onion and garlic until soft and translucent. Add the capers and cook for another minute before adding the tomatoes, tomato paste, sugar and Rose Harissa.
Season with sea salt and freshly ground black pepper, bring to the boil then reduce the heat and simmer for 7 minutes or so or until thick and a deep red colour.
Stir in the aubergine and parsley and heat through before serving on top of pasta with a handful of shaved Parmesan cheese
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