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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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