Spaghetti and Aubergine

1 lb 500g wholemeal spaghetti
1 large aubergine, chopped
2 green peppers, chopped
2 cloves garlic, crushed
4 Tblsp oil
14oz 400g tin tomatoes
4Tblsp tomato puree
1 tsp oregano
1/2 tsp basil
salt and pepper
1/2pt 300mls vegetable stock
Fry the aubergine, peppers and garlic in the oil. Add tomatoes, puree, herbs and seasoning. Simmer for 40 minutes.
Boil spaghetti in plenty of salty water until just tender, about 15 – 20 minutes.
Serve spaghetti covered in aubergine sauce. Serves 4 people.

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