2 tablespoons olive oil
1 large aubergine, diced
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 pinch dried oregano
400g fresh tomatoes, roughly chopped, or
400g tinned chopped tomatoes
1 tablespoon balsamic vinegar
400g dried tagliatelle pasta
1 small bunch fresh basil, roughly chopped
50g fresh vegan pecorino or vegan mozzarella cheese shavings
1.heat the oil in a large saucepan, and fry the aubergine for 5 minutes until it starts to brown and soften.
2.Add the shallots, garlic, chilli and oregano, and cook for a few minutes more.
3.Stir in the tomatoes and balsamic vinegar, and 200ml of water, simmer gently for 15 minutes-until the tomatoes are really soft, and the sauce is reduced and thickened.
4.While the sauce is cooking, bring a large pan of water to the boil and cook the tagliolini according to the packet instructions.
5.Drain the pasta and return to the pan. Add the sauce and chopped basil, and toss well into the pasta. Serve with vegan pecorino shaving or vegan mozzarella cheese.
due to allergies to aubergine, I replaced it with spinach, still taste delicious without the aubergine.