Nan's Roasted Eggplant Spaghetti

While the eggplant is roasting, bring a large saucepan of salted water to the boil. Cook the spaghetti in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the spaghetti to the pan. Meanwhile, finely chop the garlic and brown onion. Roughly chop the tomato and cucumber.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season with salt and pepper.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and tomato until tender, 3-4 minutes. Add the tomato paste, Nan's special seasoning, garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. Reduce the heat to medium, then add the plant-based cream (see ingredients), reserved pasta water and brown sugar and cook, stirring, until warmed through, 1 minute. Remove the pan from heat, then add the spaghetti and roasted eggplant and toss to coat. Season to taste.

TIP: Add a splash more water to the sauce if it's looking dry!

While the sauce is cooking, combine the cucumber, salad leaves and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.