Cheesy aubergine tomato spaghetti

Ingredients

• 3 tsp rapeseed oil
• 1 aubergine (about 275g), thickly sliced into 10
• 15g vegetarian Italian-style hard cheese, finely grated
• 15g hazelnuts, chopped
• 2 tsp finely chopped fresh sage, plus 10 small leaves
• 4 garlic cloves, finely grated
• 1 large carrot (215g), chopped
• 3 celery sticks (165g), chopped
• 6 Kalamata olives, pitted and thinly sliced
• 2 tbsp tomato purée
• 1 ½ tsp vegetable bouillon powder
• 150g wholemeal spaghetti
• 100g cherry tomatoes, halved
• handful of parsley (10g), chopped

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