Spaghetti with Eggplant Sauce: (serves 4)
- 1 tsp olive oil
- 1 spring onion, in rings
- 2 cloves of garlic, minced
- 1 eggplant, cubed (Nick cuts them larger than I would)
- 1 courgette, cubed
- 250 gr mushrooms, sliced
- 1 can (400 gr) tomato cubes
- 2 tbsp tomato paste
- 1 tsp dried basil (or oregano of mixed Italian herbs)
- 0.5 tsp chili powder
- 300 gr spaghetti
Heat a bit of oil in a pan and saute the onion and garlic for about 4 minutes. Then add the eggplant and bake for 5 more minutes. Add courgette and mushrooms and bake for another 5 minutes. Add tomato cubes and paste and spices. Place a lid on the pan and let this simmer for about 15 minutes till the eggplant is soft. Meanwhile cook the spaghetti. When both are done, drain the spaghetti and mix it together with the sauce.
I personally thought this dish didn't need any cheese, but you can serve it with vegan grated cheese or natural yeast.