Roasted Aubergine & Tomato Spaghetti

5 Feb, 2021

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Preparation Time

10 mins

Cooking Time

45 mins

Olive Oil120ml
Garlic cloves5
Chilli Flakes1 heaped Tsp
Tinned Plum Tomatoes 400g2
Oregano sprigs5
Caster Sugar2 Tsp
Spaghetti, or similar pasta300g
Balsamic Vinegar Tbsp
Fresh Basil leaves20
Salt & Pepper

Aubergine & Tomato – Tuscany on a plate

Local Grocers’ fan Camilla, the_skeptical_vegan, has sent us another recipe where she has made fantastic use of ingredients from our partner Collins Fresh Produce. Roasting the aubergine in advance produces a superb caramelised flavour.

She continues to discover exceptional vegan food. The marriage of the roasted aubergine & tomato is a delight for the tastebuds. This is an adaptation of Ottolenghi’s Pasta alla Norma and we think you will be delighted when you try it.


  1. 1. Using a peeler and working from top to bottom of each aubergine, shave off long alternating strips of peel so that they look striped. Cut widthways into 1cm discs and place in a bowl with 75ml of oil, 1 teaspoon of salt and pepper. Mix well, then spread out on two large non-stick trays. Roast for 30-35 minutes, until dark golden-brown. Remove from the oven and set aside to cool.
  2. 2. Put 2 tablespoons of oil into a deep sided frying pan and place on a medium high heat. Add the garlic and chillies and fry for 1-2 minutes, stirring constantly, until the garlic is light, golden brown. Add the tinned tomatoes, oregano, sugar, balsamic vinegar, 1/2 teaspoon salt and a grind of pepper. Reduce the heat to medium low and cook for 10 minutes, until the sauce is thick. Remove the oregano sprigs and stir in the aubergine. Set aside.
  3. 3. Cook the pasta according to packet instructions and once al dente, drain and retain some cooking water.
  4. 4. Add the spaghetti to the sauce and mix well, adding two thirds of the basil, add a few tablespoons of the cooking water if the sauce has become too thick.
  5. 5. Divide between four bowls, then top with the remaining basil.