Cheesy aubergine tomato spaghetti
Ingredients
- 3 tsp rapeseed oil
- 1 aubergine (about 275g), thickly sliced into 10
- 15g vegetarian Italian-style hard cheese finely grated
- 15g hazelnuts chopped
- 2 tsp finely chopped fresh sage plus 10 small leaves
- 4 garlic cloves finely grated
- 1 large carrot (215g), chopped
- 3 celery sticks (165g), chopped
- 6 Kalamata olives pitted and thinly sliced
- 2 tbsp tomato purée
- 1 ½ tsp vegetable bouillon powder
- 150g wholemeal spaghetti
- 100g cherry tomatoes halved
- handful of parsley (10g), chopped
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