this doctor cooks Vegan Food

Preheat your oven to 200 degrees. 

Cut the 2 aubergines in half. 

Heat a large griddle pan until smoking hot. Slash the flesh of the halves and brush with olive oil. 

Add the aubergine flesh side down onto the griddle pan for 3-4 minutes. 

Remove the aubergine and place onto a baking tray. Squeeze on some lemon juice, salt and pepper and roast in the oven for 25 minutes. 

Next heat a large frying pan and add a little olive oil. When the oil is hot add the shallots, crushed garlic, salt and pepper and sauté for 5 minutes.

Next add the chopped red pepper and fry for a further 5 minutes. 

Add the tomato puree, paprika, passata, stock, parsley, red wine vinegar and brown sugar. Let simmer on a medium heat until the aubergine is ready. 

Remove the aubergine from the oven. When cool enough to handle roughly chop it into pieces (including the skin). and add to the sauce. 

Using a hand held blender partially blitz the aubergine down into the sauce. Let simmer for 5 minutes. 

Cook the gnocchi according to packet instructions. Transfer the gnocchi directly to the sauce using a large slotted spoon reserving the cooking water.

Let the sauce coat all of the gnocchi! Serve with the optional garnish and enjoy!