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. 

• Pour boiling water into a large saucepan over 
high heat, then add a pinch of salt.
• Cook spaghetti in the boiling water until 
‘al dente’, 9 minutes.
• Reserve some pasta water (1/2 cup for 2 people / 
1 cup for 4 people). Drain spaghetti, then return 
to saucepan. 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• 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, then add passata, a 
pinch of chilli flakes (if using), vegetable stock
powder, the butter, brown sugar and reserved
pasta water. Simmer until slightly reduced, 
2-3 minutes. 
• Remove pan from heat, then stir through 
roasted vegetables and cooked spaghetti. 
• Season to taste with salt and pepper.