Aubergine and pepper spaghetti 'bolognese' (v)

A satisfying and warming pasta dish for 4.
Vegan.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

Ingredients:

Small drizzle olive oil
3 cloves garlic, crushed or finely chopped
1 large onion, diced
1/8 cup + 1/4 cup red wine vinegar, divided
2 large aubergine (eggplant), diced
2 large peppers, diced
2 large carrots, diced
1/2 cup tomato paste
2 tsp dried oregano
1/2 tsp salt, or to taste
Spaghetti for four people

Black pepper, to serve

Grated cheese and/or nuts, optional, to serve

Method:
1. Heat the oil in a non-stick pan and add the garlic and onion. Saute on medium-high heat for several minutes. Add 1/8 cup of red wine vinegar and the diced aubergine, pepper and carrots. Leave over medium-high heat for an additional few minutes, stirring regularly.
2. Add the additional 1/4 cup red wine vinegar, tomato paste, oregano and salt and reduce heat to low. Allow to simmer for 20 to 30 minutes, stirring occasionally.
3. When the vegetable bolognese is ready, cook the spaghetti and then stir the sauce through the pasta to serve.
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