Vegan one-pot pasta

SERVES: 4 READY IN: 1 hour 45 minutes

Ingredients

• 1 aubergine
• 1 carrot
• 2 red peppers
• 1 red onion
• 2 garlic cloves
• 6 peppercorns
• 1 dried bay leaf
• 3 tbsp Co-op olive oil
• 250g Co-op penne pasta
• 400g can Co-op Italian chopped tomatoes
• 50g Co-op raisins
• 1 tbsp drained jarred capers, chopped
• Co-op flat leaf parsley, chopped

Method

1. Cube the aubergine and carrot, slice the red peppers, finely chop the red onion and crush the garlic cloves.
2. Place the discarded trimmings, seeds, outer leaves and stalks into a pan, along with 1.25 litres water, the peppercorns and dried bay leaf.
3. Bring to a simmer and cook for 35 mins, then strain and discard the trimmings.
4. Heat 1½ tbsp olive oil in a large pan and cook the aubergine and pepper over a high heat for 5-10 mins, until golden.
5. Remove and set aside. Heat another 1½ tbsp olive oil, then cook the carrot, onion and garlic for 5 mins, over a low heat, until softened.
6. Add the penne pasta, the stock and chopped tomatoes, then bring to the boil.
7. Reduce to a simmer, add the aubergine, pepper, raisins and capers, then cook, covered, for 12 mins.
8. Cook uncovered for 3-4 mins, until the liquid is reduced and the pasta is al dente (cooked, but slightly firm)
9. Season, then serve garnished with parsley.