You have a quick job to do before you start - this could be done 20 mins to a few hours before you begin cooking. Place the aubergine chunks in a colander over a bowl, and sprinkle with the salt. Mix so that all sides are coated, then leave
After at least 20 minutes, you'll see quite a bit of liquid has been drawn from the aubergine and drained into the bowl below. Discard the salty water, pat the aubergine dry and put back into the bowl.
Add the chilli flakes and pepper to the bowl and mix to evenly coat the aubergine.
Warm the olive oil over a medium heat in a large pan, then tip the aubergine in.
Fry for 4 minutes until soft.
Add the capers and garlic and fry for a further minute.
Add the tomatoes and basil.
Simmer to reduce for 5 minutes.
Meanwhile, cook rinse and drain the Explore Cuisine Organic Edamame Spaghetti according to the pack instructions.
Stir the spaghetti into the sauce.
Serve to plates on its own. Serve with an optional sprinkle of grated pecorino cheese, or a vegan alternative, on top.
The pasta featured is high protein and gluten free. You can use standard pasta, if you wish, but it will of course change the nutritional composition of the dish.