Aubergine and Sundried tomato "Bolognese"

Have you heard about meat free Monday? A group of veggie celebrities is trying to promote eating more vegetables, look after your health and the environment at the same time.
Read more about this at  http://www.meatfreemondays.co.uk/
I found a recipe on this website which is one of Linda McCartney's - bless her soul! But sorry Linda, not even you will be spared from being pimped by me.

This is a very tasty and slightly spice pasta sauce, that will spice up a dark winter evening and make you go : "Uhmmmm!!!"

Aubergine and Sundried tomato "Bolognese"

Soak 50 gr sundried tomatoes in some boilling water. If your sundried tomatoes comes in oil use 100 gr, and skip the soaking offcourse.
Chop 3 shallot onions and 2 cloves of garlic - fry in some olive oil.
Chop up a medium aubergine in to small cubes and into the pot with the onions.
Let it soften for about 5 -8 minuts. Now add some dried and/or fresh herbs of your choice. I like oregano, basil and some fresh parsley. But a herb de provence mix is ok as well.
Add the chopped sundried tomatoes and a finely chopped small chili.
Be carefull with the chili in this recipie, you don't want to overpower the other flavours.
Now turn down the heat to low and let it simmer with lid on, for about 10 min.
Then add 1 carton of either soy or oat cream. You can use cream fraiche if you like, but I don't do dairy.
Add 1/2 tsp of smoked spanish paprika, 2 tbsp tomato puree and salt and pepper.
Cook for another 5 min. Take of the heat and put this into a food processor and pulse 4 to 5 times!
PULSE not Puree!! You want the sauce to keep lots of texture - No baby food!
At this state you might think :"It looks like dogs mess!" . But I promise you it taste wonderfull.
Serve this with some wholewheat pasta - Bon appetit!