3 essential aubergines, cut into 2cm chunks
2 tbsp olive oil
2 garlic cloves, sliced
½-1 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


1. 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.

2. 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.

3. 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. 

This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue


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