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. • 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 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, 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.