I cooked this for a couple of vegetarian friends recently and they adored it. It’s got all the right tastes and textures and its dairy free.
400g spaghetti, can be whole meal or rice
A clove of garlic minced
2 unwaxed lemons zested and juice of half a lemon
3 tablespoons of chopped capers (that have been in brine)
A bunch of parsley finely chopped
A bunch of basil finely chopped
2 or 3 aubergines cubed
A handful of pine nuts (optional)
Salt and pepper
Preheat the oven to 200°C.
Place the aubergine and garlic in an oven proof pan and coat in olive oil and season with salt and pepper.
Bake for around 30 minutes, turning occasionally until brown and tender.
Meanwhile, cook the spaghetti according to the packet in salted water.
Keep about half a cup of the cooking water before you strain the pasta and set aside.
In a large bowl tip in the pasta, the half cup of water and the rest of the ingredients.
Season to taste and serve.