Veggie 'Nduja Aubergine Parmigiana

Meanwhile, pop the potato chunks onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer (use two baking trays if necessary).

Roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

While everything roasts, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and stir-fry, 1 min. 

Stir in the passata, veg stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) sugar and water for the sauce (see pantry for both amounts).

Bring the sauce to the boil, then reduce the heat and simmer until thickened, 4-5 mins. Stir the butter (see pantry for amount) through the sauce until melted.

Spoon half of the tomato sauce into an appropriately sized ovenproof dish and spread out in an even layer.

Lay half of the roasted aubergine rounds on top, then sprinkle over half of the hard Italian style cheese.

Repeat this once more with the remaining sauce, aubergine and cheese - parmigiana made!

When the potatoes have about 10 mins left, bake the parmigiana on the top shelf of your oven until golden and bubbling, 8-10 mins.