Aubergines are at the peak of their season at the moment in Europe. They can be hard to love if they are not cooked well though as undercooked they are rubbery and nasty. In this recipe, I slice them very finely so that by the time the sauce is cooked, they are silky and melting.
This is another dish that I enrich with ground almonds for texture and protein. They make the dish feel really luxurious but for extra creaminess, you can also add a little soya cream.
30 minutes total preparation and cooking
A large aubergine finely sliced
A tablespoon of olive oil
A crushed clove of garlic
3 large, ripe tomatoes, finely chopped
Half a tin of cannellini or other white beans
A good tablespoon of red vegan pesto
2 tablespoons of white wine
Dried or fresh herbs-marjoram, oregano or thyme work best
A tablespoon of soya cream (optional)
A handful of almonds finely ground
Salt and pepper to taste
500g of whole wheat spaghetti cooked al dente
Gently heat the oil and sweat the aubergines for about five minutes before adding the garlic and tomatoes. Cook for a further five minutes uncovered then add the beans pesto, wine and herbs. Simmer with the lid on for about 15 minutes until the aubergines are melting and the sauce has come together. Add the ground almonds and soya cream and stir through while still on the heat. Season the sauce to taste. Meanwhile cook the spaghetti. Combine the sauce and paste and stir through to ensure all the pasta is coated.