Ingredients
600g plum tomatoes
270g spaghetti
3 medium aubergines
3 small leeks
3 garlic cloves
1 tablespoon harissa paste
Bunch of flat leaf parsley
Olive oil
Sea salt
Black pepper
Method
1] Preheat oven to 200c. Prick aubergines with a fork & place onto lined baking tray
2] Roast for 12 minutes before lowering temp to 180c & adding whole leeks & tomatoes
3] Drizzle everything generously with olive oil & sea salt, roast together for 30 minutes
4] Bring spaghetti to boil in the meantime
5] Fry minced garlic in olive oil in a large pan on low heat for 2-3 minutes before adding harissa paste, stir well
6] Drain pasta, leave aside
7] Remove veggies from the oven, transfer to blender, add parsley & blitz until smooth
8] Pour sauce into garlic harissa pan, season with salt & stir well
9] Add drained pasta, stir well to combine sauce & serve with a few twists of pepper