Spaghetti alla melanzane
This simple spaghetti dish is vegan and can be thrown together in under 30 minutes.
Ingredients
- 2 tbsp olive oil, for frying
- 2 garlic cloves, sliced
- 2 x 400g tins plum tomatoes
- ¼ tsp bicarbonate of soda
- pinch caster sugar
- 3–4 basil leaves, plus extra to garnish
- 3 large aubergines, peeled and sliced
- 4 tbsp vegetable oil, for frying
- 300²µ/10½´Ç³ú spaghetti
- salt and freshly ground black pepper
- 100g/3½oz vegan hard cheese, to serve
Method
Heat the olive oil in a large saucepan over a medium heat. Add the garlic and fry for 1 minute. Add the tomatoes, then fill 1 empty tomato tin with water and pour the water into the mixture. Mash up any big lumps of tomato with a fork and bring to a low simmer. Once bubbling, add the bicarbonate of soda, salt, pepper, sugar and basil leaves, then reduce the heat to a low simmer and cook for 20 minutes.
Meanwhile, soak the aubergine slices in salted water for 10 minutes. Let the water drip off the aubergine slices and pat dry with kitchen paper. Heat the vegetable oil in a frying pan. Fry the aubergine in batches in the pan for 2–4 minutes on each side.
Cook the spaghetti according to packet instructions in a saucepan of boiling salted water. Drain and mix into the tomato sauce, along with the chopped aubergine. Top with basil leaves and vegan hard cheese and serve.