Instructions

1. Preheat the oven to 180°C.
2. Put the aubergine in a lightly greased roasting dish and bake for about 30 minutes in a medium hot oven. When you can insert a skewer easily into the aubergine, it’s properly cooked through. Take it out of the oven and let it cool. This can be done ahead and refrigerated for 2-3 days.
3. Put the vegan meatball in an ovenproof dish and, according to the packaging instructions, bake them for 15-20 minutes, then set aside.
4. Cut the tomatoes in half, the red pepper and carrot into chunks, the onion into wedges and place them on another tray. Tuck the garlic cloves between the tomatoes. Drizzle with some olive oil on the top, dust with the oregano and cumin seeds, then season with salt and pepper.
5. Bake for 25-30 minutes until the veggies are tender.
6. Meanwhile cook some pasta or rice according to the packet’s instructions, then drain and keep warm under a lid.
7. Transfer the baked vegetables and their cooking juices to a saucepan. Remove the skin of the garlic and onion (and tomato’s, red pepper’s too, if preferred).
8. Scoop out the flesh of the aubergine, add this to the saucepan.
9. Add a large glass of water and the stock pot, then bring to a simmer. Add the parsley, then whiz it int a creamy sauce, using a stick blender. Add more water until get a thick sauce.
10. Add your chosen greens and simmer for 3-5 minutes.
11. Add the meatballs and heat through. Taste, then season with salt & pepper to your liking.
12. Serve with the pasta or rice.