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Add the raisins, capers, olives and red wine vinegar, and season. To make this rich and interesting pasta sauce, I first cooked red onions and aubergine in a pan, Jamie style, then I added chopped tomatoes. I flavoured the sauce with a little chilli, some herbs and a good splash of vegan Worcestershire sauce.

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Ingredients requirements for Aubergine, tomatoes and olives pasta sauce (vegan):

1. Make ready 2 of aubergines
2. Prepare 2 - shallots
3. Get 1 for vegetable stock cube
4. Get 1 handful of olives (better if without the pips to avoid accidents)
5. You need 1 of tinned tomatoes (I used tinned cherry tomatoes)
6. Provide Pinch - sugar
7. Give 500 g of pasta
8. Prepare 2-4 leaves for basil

For the sauce, lightly chop and fry the garlic in the olive oil. An easy vegan pasta puttanesca recipe, and low-fat, too! Pasta puttanesca is a low-fat pasta sauce recipe with capers, kalamata olives and red pepper flakes in a sauce similar to a marinara sauce. If you aren't eating vegan, you could, of course, topped this off with some fresh shaved Parmesan cheese, but I think you'll find this recipe is.

Aubergine, tomatoes and olives pasta sauce (vegan) instructions:

1. Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot
2. Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well.
3. Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves.
4. Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well.

Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate. Sauce is ready when eggplant is fully tender. While the sauce is simmering, cook the pasta, once done, combine the pasta with the sauce. Serve with chopped basil and almond parmesan.

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