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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