A delicious vegan pasta dish that even the most avid of meat eaters will love! The sauce combines rosemary roasted aubergine with a tasty tomato sauce.
Prep Time:10 minutes
Total Time:1 hour 45 minutes
Yield:61x
Category:Pasta, Vegan
Ingredients
Scale
For the aubergines:
3 medium aubergines, cut into 2 cm chunks (approx.)
2 x 400 g tin of good-quality whole peeled plum tomatoes, hand-crushed
250 ml water
1 handful of fresh basil, roughly torn
spaghetti, to serve
Instructions
Heat your oven to 200℃. Arrange the aubergine chunks in a single layer in a roasting tin. Add the rosemary and a generous glug of extra-virgin olive oil and toss to combine. Season generously with sea salt and freshly-ground black pepper and toss again. Roast for 35 mins.
Meanwhile, prepare the sauce. Heat a splash of extra-virgin olive oil in a large saucepan over medium-low heat. Add the onion and garlic (and chilli, if using) and season with sea salt and freshly-ground black pepper. Cook, stirring frequently, until softened, 5 to 7 minutes.
Turn the heat up to medium-high. Add the tomato paste and cook, stirring constantly, until it begins to darken, 2 to 3 minutes.
Add the tinned tomatoes and water and season well with sea salt and freshly-ground black pepper. Bring the sauce to a simmer. Reduce the heat down to low, cover and simmer for 45 minutes, stirring occasionally.
Add the roasted aubergine to the sauce and stir to combine. Bring the sauce to a simmer, then cook on low for a further 30 minutes, stirring occasionally.
Remove the sauce from the heat. Add the fresh basil and stir to combine. Adjust seasoning, to taste, then toss with spaghetti and serve. Enjoy!