Spaghetti with tomatoes walnuts

Ingredients

• 350g wholemeal spaghetti
• 2 tbsp rapeseed oil
• 2 aubergines (about 550g), each sliced into 4 lengthways, then cut into cubes
• 4 large garlic cloves, finely chopped
• 3 tbsp tomato purée
• 1 tbsp balsamic vinegar
• 250ml vegetable stock, made with 1 tbsp bouillon powder (vegan, if needed)
• 330g cherry tomatoes, halved
• 30g pack of basil, chopped
• 1 tbsp capers
• 50g walnut pieces, lightly toasted and chopped if large

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