The Vegan Spag Bol sounds wonderful. My vegan daughter hates aubergine so I wondered if courgette could be substituted or if the aubergine becomes subsumed by the other ingredients? Thank you.
Nigella's Vegan Spag Bol is a flavourful ragu of lentils and vegetables that should satisfy both meat eaters and vegans. The aubergines (eggplants) cook down to soft chunks, so that they are not particularly noticeable when eaten.
However, if you prefer you can substitute other vegetables for the aubergine (eggplant) and our preference would be to use 300g (approx. 3½ cups) diced fresh mushrooms. If possible, try to use a meatier type of mushroom, such as a portobello or field mushroom. You could also try with other vegetables, but bear in mind that some may have a higher water content and could make the sauce a little too liquid.