Chicken & Eggplant Pasta alla Norma

• Place eggplant, courgette and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Place eggplant, courgette and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate.

• Pour boiled water into a large saucepan over high heat with a pinch of salt.
• Cook spaghetti in the boiling water and cook, until ‘al dente’, 10 minutes.
• Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.

• Meanwhile, finely chop garlic and onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes.
• Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

• Reduce heat to medium, add passata, a pinch of chilli flakes (if using), vegetable stock powder and the butter, brown sugar and reserved pasta water and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat and stir through the roasted vegetables and cooked spaghetti. Season to taste.
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Reduce heat to medium, add passata, a pinch of chilli flakes (if using), vegetable stock powder and the butter, brown sugar and reserved pasta water and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat and stir through the roasted vegetables, cooked chicken and cooked spaghetti. Season to taste.