Ratatouille Spaghetti (my way.. :))

FOR VEGANS : You have a choice of veggie such as eggplant, lightly steamed pumpkin, boiled potatoes, corn kernels, peas.

1. Boil a large pot of water & cook a bunch of spaghetti until al dente (just cooked, still stiff to the bite), stirring occasionally. You can drain it out or turn off the fire & leave it to soak, if you prefer it softer. I find soaking is better for this recipe.

2. Cut one long purple eggplant (terung, aubergine) into 2cm rounds approx. with skin & put into a pot or wok. Drizzle with olive oil & let it coat & seep into the eggplant slices. Switch on the burner & lightly pan fry both sides until almost cooked. If you want spicy, add a few dried chillies & saute until dry or crispy.

FOR NON-VEGANS : Throw in some prawns or squid rounds at this point. Don't put too much seasoning or salt as seafood may will produce a salty gravy.

3. Add in 1 coarsely chopped red, large onion & fry till soft. Throw in 1 chopped tomato, 5 cm of thinly sliced celery and stir fry. Add a tablespoon of tomato paste/puree, if you have. If not, add more tomatoes! Sprinkle some sugar (whenever you have tomato - Chef Wan's tip).

If you want more flavour, sprinkle some mushroom seasoning powder (get it from vegetarian grocery shop). If you have an orange (especially the horribly sour ones), peel & chop into cubes and add in for a tangy flavour.

4. When cooked pour in the drained spaghetti and toss. For flavour, you can drizzle some light soya sauce (or Japanese shoyu - the citrus type is good) or sprinkle fine salt & lots of freshly ground pepper. Turn off the flame if it dries too quickly. Pour a little of the spaghetti water to make it moist & a bit sticky. Easier for the sauce/flavour to stick to the spaghetti (Tip from Jaimie Oliver, the Naked Chef) .

FOR NON-VEGANS : You can stir in a dollop of butter or dash of your favourite cheese.

5. Serve on a bed of yau mak (baby romaine or any salad leaves). Top with coarsely chopped coriander leaves.