500 g Spaghetti 
4 Tbsp Olive Oil 
250 g Eggplant, diced
Salt and pepper for seasoning 
1 medium Onion, chopped 
1 Tbsp Garlic, minced
1 Tbsp Apple cider vinegar 
2 Tbsp Seven Colours Grill Seasoning™️
1 can Tomato, peeled and chopped 
240 g Tomato purée 
½ cup Fresh basil, chopped


Cook spaghetti as per packet instructions, drain excess water, toss with a little oil and set aside. Preheat oven to 180°C. Place eggplant in an oven-proof dish and drizzle with half of the olive oil. Season with salt and pepper. Roast for 20 to 30 minutes and set aside. In a large pot, heat remaining oil. Add onion and garlic and fry until onion is translucent. Add vinegar and stir. Add Seven Colours Grill Seasoning™️, purée and tomatoes and cook on medium heat for 10 to 15 minutes. Add chopped basil. Throw in roasted eggplant and cooked Pasta and mix well. Allow to simmer briefly and serve. 
TIP: Serve with grated Parmesan cheese.