Directions

• Bring a pot of water to the boil and cook the penne pasta according to package instructions. Drain and set aside.
• Heat a frying pan over medium heat with a little rapeseed oil. Add the shallot and garlic, cooking until fragrant.
• Stir in the dried oregano, then add the diced aubergine. Cook until the aubergine becomes soft and slightly golden.
• Add the gochujang paste and mix well, coating the aubergine evenly.
• Pour in the apple cider vinegar to deglaze the pan. Add a pinch of sea salt and remove from the heat briefly.
• Add the cooked penne to the pan and toss well with the sauce.
• Add the baby spinach and stir until wilted. Season with sea salt and black pepper to taste.
• Serve warm and enjoy.