Aubergine and Quorn bolognese with Haloumi and Polenta.
Super simple to make and tastes amazing.
3 cloves of Garlic
Half an Aubergine.
Vegetable stock cube
As much haloumi as you can eat
Fry the aubergine in oil and add the garlic once soft. Sprinkle a palm full of basil over and then add passata and half a tube of purée.
Stir in a vegetable stock cube and a few twists of black pepper. Add Quorn, and simmer.
Cut as much Polenta and Haloumi as you can eat without bursting. Sprinkle with basil and fry.
Bung it all in a bowl and eat!