Hearty and healthy Vegetarian Eggplant Bolognese, wonderfully delicious and easy to make.

Ingredients

1 eggplant, diced into 1/2 inch cubes

Pukara Estate Oak Smoked Salt Flakes

1 tablespoon Pukara Estate Garlic EVOO

1/4 cup Pukara Estate Basil EVOO

Salt and pepper to taste

5 cloves garlic, minced

1/2 teaspoon chili flakes

1/4 teaspoon dried oregano

2 x 400 g cans crushed tomatoes

1 cup vegetable stock

350 g wholemeal spaghetti

1/2 cup pitted Pukara Estate Kalamata olives, chopped

Method

Preheat the oven to 200°C.

In a large bowl, toss the diced eggplant with a generous sprinkle of Pukara Estate Oak Smoked Salt Flakes. Let the eggplant sit for 10 minutes to release some of its water. Pour the salted eggplant into a colander, rinse with fresh water, and dry the pieces thoroughly with a kitchen towel.

Toss the eggplant with 1 tablespoon of Pukara Estate Garlic EVOO, salt, and pepper. Spread the eggplant out into a single layer on an oven tray lined with baking paper.

Bake for about 20 minutes or until the eggplant is tender and has browned slightly. Set aside.

In a large, deep skillet or pan, heat 1/4 cup Pukara Estate Basil EVOO over medium heat. Add the garlic, stir, and sauté for about a minute. Add the chili flakes and oregano, and stir. Add the tomatoes and vegetable stock to the skillet, and stir to combine. Bring to a boil, lower the heat, and simmer the sauce for 30 minutes.

Meanwhile, cook the pasta according to package directions. Drain and set aside.

Add the baked eggplant and chopped olives to the sauce, and stir to distribute. Carefully toss the cooked pasta in the sauce. Season with salt and pepper. Serve the pasta hot.