Spaghetti with Roast Aubergine Bolognese
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Total: 40 mins
For this veggie take on a Bolognese, meaty chunks of roast aubergine are heaped into a scarlet sauce brimming with organic veg, garlic and rosemary and spooned liberally over a tangle of al dente spaghetti.
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Ingredients you'll need
  • 4 aubergines
  • 2 onion
  • 2 carrots
  • 4 celery sticks
  • 2 red pepper
  • 4 garlic cloves
  • A handful of rosemary, leaves only
  • 2 tbsp Italian herb blend
  • 800g chopped tomatoes with basil
  • 400g spaghetti
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1½ tbsp olive oil
  • 200ml cold water
You'll need
  • Large roasting tin
  • Vegetable peeler
  • Medium pan with lid
  • Large pan with lid
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the green top off the aubergines. Chop into 1cm-thick cubes. Pop in a roasting tin. Season with salt and pepper, add 1 tbsp olive oil and toss to mix. Roast for 25-30 mins till soft and a little charred at the edges.

  • 2.

    While the aubergines roast, peel and finely chop the onion and carrots. Trim and finely slice the celery. Halve the pepper. Scoop out the seeds and white bits. Finely chop it. Peel and grate or crush the garlic.

  • 3.

    Warm a medium-sized pan over a medium heat. Add ½ tbsp oil, the onion, carrot, celery and pepper. Fry for 5 mins till glossy, stirring now and then. While the veg cook, strip the rosemary leaves from the stems and finely chop.

  • 4.

    Add the garlic and rosemary to the pan with 1 tbsp Italian herb blend. Fry for 1 min. Stir in the tomatoes. Half fill the tin with water (around 200ml) and pour into the pan. Season with a little salt and pepper. Bring to the boil, cover and simmer for 15-20 mins till thickened. Stir every so often.

  • 5.

    While the sauce cooks, bring a large pan of salted water to the boil. Add the spaghetti. Cover. Simmer for about 8-10 mins till the spaghetti is cooked but not too soft. It should still have a little bite to it.

  • 6.

    Stir the roast aubergine into the tomato sauce. Taste and add more salt and pepper if it needs it. Drain the spaghetti. Divide between two warm plates or bowls. Top with the roast aubergine pasta sauce. Serve straight away.

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