A perfect recipe on days when you need a big bowl of comfort. Creamy, rich and nutritious.
200g pasta
500g aubergine, cut into bite size pieces
1 onion, peeled and diced
2 cloves of garlic, minced
1 can of chopped tomatoes
2tbs peanut butter
2tbs soy sauce
1tbs maple syrup
1tbs lemon juice
1/2tsp cayenne pepper
4tbs olive oil
Large handful of peanuts
Large handful of rocket salad
Pinch of salt
Preheat the oven to 200C (gas mark6). Place the aubergine pieces onto a baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with salt. Cook for 30-35 minutes until soft. Once soft, remove and leave to one side.
Place a pan over a medium heat and add 2 tablespoons of olive oil. Once warm, add the onions, garlic and a pinch of salt and cook for 5-8 minutes until soft. Add the cayenne pepper and cook for another minute.
Next, add the tomato puree, soy sauce, lemon juice, maple syrup and peanut butter and stir for a few minutes to ensure the peanut butter melts into the sauce.
Once ready to serve, cook the pasta according to instructions on the pack. Stir the roasted aubergine and drained pasta through the sauce.
