Aubergine and tomato sauce with konjac noodles

While I enjoy eating meat, I like to take a break from it a couple of times a week as meat can take more time to digest and can cause strain on your digestive system. 

Here is a really easy to make vegan recipe that is full of favour and doesn't make me crave meat. It's also carb free for those watching their sugar intake or are coeliac.

Ingredients:

1 x aubergine

1 x diced tomato

2 x garlic cloves minced

1 x finely diced onion

2 cups of filtered water

1 Tbsp olive oil or rice bran oil

1 Tsp Himalayan pink sea salt

1 Tsp dried parsley

1 Tsp dried oregano

1 Tsp creamed basil (or fresh basil if you prefer)

1 x pack of Slim noodles/ Konjac 

Directions:

1. Char-grill a whole aubergine by putting it whole on a gas stove and rotating every 30 seconds for 5 mins (It doesn't have to be cooked all the way through as it will finish off cooking later)
2. In a frying pan add oil, onions and garlic and let them sweat down for 2 mins on a medium heat
3. Chop up aubergine and add to frying pan
4. Stir for 2-3 mins until aubergine softens a bit further
5. Add diced tomatoes, oregano, salt, parsley and creamed basil and stir for another 2 mins
6. Add 1 cup of water gradually so it begins to form a sauce, don't put it all in at one time as it will take longer to reduce
7. Turn down the heat to simmer for 5-10 mins, if it reduces down too much just add slightly more water
8. While this is cooking, boil 1 cup of water in a small pot and add the Slim noodles - they will cook within 2-3 mins
9. Drain the noodles and pour into the frying pan, mixing the noodles and the sauce together for 1 minute
10. Serve in a bowl and enjoy!