Preheat oven to 200°C/fan 180°C/gas mark 6.
Cook pasta according to packet instructions and drain.
Steam aubergine until soft.
Meanwhile heat oil then add onions, garlic, pepper, mushrooms and tomato purée, cover with a lid and cook on a low heat for 10 minutes.
Cut the cooked aubergine into 2cm pieces and add to the vegetables along with chopped tomatoes, oregano, basil, water and cooked pasta. Cook for a further 2 minutes.
Divide the mix between 4 small oven-proof dishes (10cm x 10cm) and sprinkle with Violife.
Bake for 10-12 minutes.
This recipe is freezable!
Refer to labels for allergens and other product information.