Spaghetti Bolognese

I make this vegan version of spaghetti bolognese every so often when I make the meat based version for my other half. Ive been playing with the recipe for a while but this version is one Im truly happy with and meat could be added to this if you wish or used to replace the vegetables as the base itself is delicious. This serves roughly 4 people with spaghetti or pasta to go alongside. I have to admit I was so excited to eat this I forgot to take a picture and the final pic is from my lunchbox of leftovers the next day... oooops!

Ingredients:
4 large mushrooms
1 aubergine
2 onions
4 cloves of garlic
1 tin chopped tomatoes
4 tbsp bruschetta mix
1 tin hot water
olive oil
salt and pepper
Pasta

Method:
Finely chop the onion and crush the garlic then place in a large frying pan over a medium heat to soften. While these cook, dice the aubergine and mushrooms as finely as you can, I find pinching the aubergine helps as it gives some rigidity to cut into.

Add the aubergine to the pan and cook until it starts to soften then add in the mushrooms and saute until everything is soft and golden brown. Add in the bruschetta mix and half the can of water and stir thoroughly then add the tomatoes and rest of the water.

Leave on a medium heat to simmer stirring occasionally until the sauce is reduced and coats the vegetables. Season with salt and pepper to taste then cook your favourite pasta to go with.

When you make this, please take a picture and tag me using #diaryofadefectivehousewife