Bolognese and Lasagne sauce mix with sweetener

Eggplant Spaghetti Bolognese – Vegan - Gluten-free


Ingredients
800g eggplant
80g Bolognese and Lasagna Sauce Mix
400ml water
100ml tomato paste
1 tbsp coconut oil
1 packet of spaghetti pasta
Vegan cheese substitute – optional

Method

Step 1
Slice and dice up the eggplant into small cubes.

Step 2
Heat the coconut oil in a large frying pan over medium heat.
Add the eggplants and cook until brown.

Step 3
Meanwhile, cook the spaghetti according to the packet instructions. Drain.

Step 4
In a medium bowl combine 80g Bolognese and Lasagna Sauce Mix, 100ml tomato paste, and
400 ml water.

Step 5
Pour the sauce mixture over the eggplants and bring it up to the boil.

Step 6
Serve the sauce over the spaghetti and top with vegan cheese (optional).

YUM ~ ENJOY!