Caramalised Onion & Roasted Aubergine Marinara by Lauren Ulm.

I just made this for my dinner and it was super nice.

Shopping Basket:

2 large Aubergines

Olive Oil

Onion

Black Pepper

400g tin of chopped tomatoes

Salt

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

3 cloves of garlic

pasta of your choice - I used wholemeal spaghetti

1/2 tablespoon of vegan margaine (I use "Pure" Soya or "Pure" Sunflower which is available in pretty much all of the large UK supermarkets).

Kitchen Activities:

1. Preheat oven to 210 degrees C

2. Cut the aubergines into circles, then cut further into strips. Lay these strips onto kitchen paper on a tray and cover with a light sprinkling of salt. Leave for 10 minutes.

3. Lay aubergine pieces onto a baking tray and cover generously with olive oil. Bake in the oven for 20 minutes.

4. Meanwhile, cut up the onion into half moon pieces. Caramalise these in a splash of olive oil for 10 minutes so that the onion becomes soft and brown. Careful not to burn.

5. Add garlic, and the herbs and cook for one minute.

6. Add the chopped tomatoes and vegan margaine and stir well. Season to taste.

7. Check your aubergines....stir on the tray to ensure they are well coated with oil and cook for a further 10 minutes. Add your aubergine pieces to the tomato and onion sauce.

Serve with your spaghetti.

I had lots of sauce left over. This can be frozen or refrigerated for use in further meals.

This recipie is taken from the book VeganYumYum by Lauran Ulm which I recieved this Christmas from my sister. This is the first recipie I have made from this book. Can't wait to try out more!