Spaghetti with tomato and aubergine sauce

Dinner and lunch: spaghetti with tomato & aubergine sauce + cheat's lasagne

Name: Dinner and lunch: spaghetti with tomato & aubergine sauce + cheat's lasagne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 3 essential aubergines, cut into 2cm chunks; 2 tbsp olive oil; 2 garlic cloves, sliced; 1 tsp chilli flakes; 400 g cans essential chopped tomatoes; 2 tsp capers, roughly chopped; 25 g pack basil, leaves torn; 180 g spaghetti; 10 g vegetarian Italian hard cheese, grated

Dinner: Spaghetti with tomato & aubergine sauce

Lunch: Cheat's lasagne

Set aside and chill 2 /3 of the tomato and aubergine sauce for a cheat's lasagne lunch the next day. Roasting the cubed aubergine is an easy way to create a golden exterior and a buttery, soft inside.

You'll find the nutrition for the spaghetti with tomato & aubergine sauce below. Per serving of the cheat's lasagne, it's 2922kJ/698kcals/29g fat/12g saturated fat/65g carbs/25g sugars/16g fibre/33g protein/1.4g salt.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

For the spaghetti with tomato and aubergine sauce

3 essential aubergines, cut into 2cm chunks
2 tbsp olive oil
2 garlic cloves, sliced
1 tsp chilli flakes
3 x 400g cans essential chopped tomatoes
2 tsp capers, roughly chopped
25g pack basil, leaves torn
180g spaghetti
10g vegetarian Italian hard cheese, grated

For the cheat's lasagne

250g Essential Ricotta
Pinch of ground nutmeg
250g frozen spinach
Fresh lasagne sheets
10g vegetarian Italian hard cheese, grated
Green salad, to serve
Salt and pepper, to season

Method

FOR THE SPAGHETTI WITH TOMATO AND AUBERGINE SAUCE Preheat the oven to 220˚C, gas mark 7. On a baking tray, toss the aubergines with 1 tbsp oil then season. Roast for 15-20 minutes until turning golden.
Meanwhile, heat the remaining 1 tbsp oil in a large frying pan, add the garlic and chilli flakes and cook gently for 5 minutes to soften. Tip in the tomatoes and capers, bring to the boil, then turn down and simmer gently for 20 minutes. As soon as the aubergine is ready, add to the tomato sauce and simmer until the sauce has thickened and the aubergine is soft (5-10 minutes). Stir in most of the basil and season.
While the sauce is bubbling, cook the spaghetti according to pack instructions. Set aside and chill 2 /3 of the tomato and aubergine sauce. Tip the spaghetti into the remaining sauce, toss to combine then top with the reserved basil and the cheese. Serve straight away
FOR THE CHEAT'S LASAGNE Preheat the oven to 200˚C, gas mark 6. In a bowl, mix together the Essential Ricotta, ground nutmeg and frozen spinach, defrosted and drained in a sieve; season. In the base of a small oven dish (about 18cmx 28cm) spread ½ of the leftover tomato sauce, top it with a single layer of fresh lasagne sheets, then spread the spinach and ricotta mixture on top, followed by another layer of pasta. Top with the remaining tomato sauce. Sprinkle over grated vegetarian Italian hard cheese and bake for 30-35 minutes. Serve with a green salad.