Heat a large pan over a high heat, drizzle with oil. Add the aubergine , adding just enough to cover the sauté pan over a layer and fry off for 2-3 minutes until well coloured.

Remove from the pan into a side platter. And add the rest of the aubergine, repeat the process with the courgette, red onion, red pepper, and green pepper, each until they are all browned and beginning to soften.

Then, add the chorizo into the pan and sauté for 1 minutes or so to colour slightly the chorizo. Transfer all the coloured vegetables back in a sauté pan with the chorizo and pour in the tomato, garlic and stock. Season with salt and pepper.

Allow the mixture to come to the boil. Reduce the heat and cover with a lid. Simmer for 10 – 25 minutes over a low heat until the vegetables are fully cooked through. Check the seasoning.

Once ready tpo serve, bring a saucepan of salted water to the boil and add the pasta. Cook as per pack instruction.

Drain the pasta, keeping a little to bind the ratatouille into the pasta.

Toss enough ratatouille with the pasta and pasta water. Check the seasoning and serve warm immediately with sprinkle of basil, and parsley.