10-Minute Vegan Spaghetti Alla Norma Recipe

Ingredients

• 2 aubergine (eggplant) (chopped into 2cm pieces)
• 1 tsp salt
• 1/4 tsp chilli flakes
• 2 tbsp olive oil
• pinch freshly ground black pepper
• 2 tsp capers
• 2 large cloves garlic (minced or finely chopped)
• 10 g fresh basil (shredded)
• 800 g canned chopped tomatoes
• 200 g Explore Cuisine Organic Edamame Spaghetti
• 40 g pecorino or vegetarian hard cheese alternative (grated)

Instructions

1. 1

   You have a quick job to do before you start - this could be done 20 mins to a few hours before you begin cooking. Place the aubergine chunks in a colander over a bowl, and sprinkle with the salt. Mix so that all sides are coated, then leave

2. 2

   After at least 20 minutes, you'll see quite a bit of liquid has been drawn from the aubergine and drained into the bowl below. Discard the salty water, pat the aubergine dry and put back into the bowl.

3. 3

   Add the chilli flakes and pepper to the bowl and mix to evenly coat the aubergine.

4. 4

   Warm the olive oil over a medium heat in a large pan, then tip the aubergine in.

5. 5

   Fry for 4 minutes until soft.

6. 6

   Add the capers and garlic and fry for a further minute.

7. 7

   Add the tomatoes and basil.

8. 8

   Simmer to reduce for 5 minutes.

9. 9

   Meanwhile, cook rinse and drain the Explore Cuisine Organic Edamame Spaghetti according to the pack instructions.

10. 10

    Stir the spaghetti into the sauce.

11. 11

    Serve to plates on its own. Serve with an optional sprinkle of grated pecorino cheese, or a vegan alternative, on top.