Vegetable BologneseIngredients for 4 portions • 1 tablespoon olive oil • 1 aubergine • 1 courgette • 3 carrots • 4 garlic gloves • 1 onion • 1 tin chopped tomatoes • 1/2 litre vegetable stock • 1 small tin sweetcorn • 200g spaghetti/linguine/pasta of choice • Optional – basil/parsley/corianderMethod 1. Finely chop onion and garlic. 2. Chop the top and bottom of the aubergine and courgette off then dice into small cubes. 3. Repeat step 2 with the carrots. You can peel them if you prefer but they have more bite and fibre with the skins on. 4. Heat oil in a large pan. Add onion and garlic and stir constantly for 2-3 minutes. 5. Add the remainder of the fresh vegetables and fry for 3-5 minutes to seal in flavours. 6. Add herbs if using at this point. 7. Add chopped tomatoes and slowly stir in stock. 8. Bring to boil then leave to simmer for 15-20 minutes until carrots are tender. 9. Meanwhile, bring a medium sized pan of water to boil and add pasta. 10. Cook for 15 minutes until tender. 11. Add sweetcorn to vegetable mix and stir well. 12. Drain pasta and divide equally between bowls. Top with vegetable mix and if you are feeling really luxurious a handful of grated cheese!