Ingredients:

• Olive oil
• 1 white onion, finely chopped
• 2 large garlic cloves, finely chopped
• 2 tbsp Med Cuisine Harissa
• 1 tsp smoked paprika
• 400g canned chopped tomatoes
• 1 tsp vegetable bouillon
• 1 small aubergine, diced small
• 250g fusilli pasta
• Fresh basil leaves, for serving
• Grated Parmesan or vegan cheese (optional), for garnish

Instructions:

1. Prepare the Pasta:

   • Fill a medium pot with water, season with salt, and bring to a boil over high heat. This will be used for cooking the pasta.

2. Start the Sauce:

   • Heat a medium pot over medium heat and add some olive oil. Once hot, add the finely chopped onion with a pinch of salt and pepper, and sauté until translucent.

3. Add Flavorings:

   • Stir in the finely chopped garlic, harissa, and smoked paprika. Cook for about 2 minutes until the mixture is fragrant.

4. Cook the Sauce:

   • Mix in the chopped tomatoes, fill the empty tomato tin with water and add to the pot. Stir in the vegetable bouillon and diced aubergine.
   • Bring the mixture to a simmer, then reduce the heat, cover, and let cook for about 20 minutes. The sauce should thicken and develop a shiny appearance.

5. Cook the Pasta:

   • While the sauce simmers, cook the fusilli pasta in the boiling water according to the package directions until al dente.
   • Before draining, reserve some pasta cooking water.

6. Combine Pasta and Sauce:

   • Drain the pasta and add it to the sauce. Toss well to coat, adding reserved pasta water as needed to achieve a silky consistency.
   • Adjust the seasoning with salt, pepper, and a few drops of lemon juice.

7. Serve:

   • Tear some fresh basil leaves and stir them into the pasta. Garnish with more basil on top.
   • If desired, sprinkle with grated Parmesan or vegan cheese.
   • Serve hot and enjoy!

Note:

• The sauce can be made ahead and stored in the refrigerator. Use it as a base for other dishes for added convenience and flavor.