Ingredients
- 2 medium aubergines, diced into medium chunks
- 4 tbsp olive oil
- 2 tsp mixed herbs
- 1 tsp chili flakes
- 7 garlic cloves, sliced
- 400 g tinned chopped tomatoes (1 tin)
- 2 tbsp tomato puree
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 3-4 tsp maple syrup
- 3 cups boiling water (plus 1/2 cup more if needed)
- handful of fresh basil
- 4-8 slices of vegan mozzarella
Instructions
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Heat a generous drizzle of olive oil in a large, deep pan or pot over medium heat. Add the mixed herbs, red pepper flakes, and garlic. Cook for 1–2 minutes, stirring frequently, until fragrant.
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Add the diced aubergine and stir well to coat in the oil and aromatics. Cover with a lid and cook for 10 minutes, stirring occasionally, until slightly softened.
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Remove the lid and stir in the tinned tomatoes, tomato puree, salt, black pepper, and a drizzle of maple syrup. Mix well, cover, and cook for another 10 minutes.
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Mix in the uncooked pasta, and once coated with the sauce, pour in 3 cups of boiling water and bring to a rapid boil. Stirring and gently pressing the pasta down so it’s fully submerged. Cover and boil for 15 minutes, stirring once or twice to prevent sticking.
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Check the pasta. If needed, add an additional ½ cup boiling water. Top with vegan mozzarella, cover again, and cook for a final 10 minutes until melted. Finish with fresh basil before serving.