Put pasta on to cook as per packet instructions. Add the olive oil to a large pan and gently fry the onion until soft.
Add the peppers, courgette and aubergine and fry for 5 minutes.
Stir the passata in to the vegetables, season with salt and pepper and simmer for 10 minutes.
Stir in the spinach and simmer for 1 minutes. Blitz some or all of the sauce together if required. This is a great way to 'hide' the vegetables if you need to, but also gives it a lovely flavour.
Serve with pasta and a sprinkle of parmesan cheese.
The nutritional information for this recipe is just for the sauce and does not include pasta or any cheese topping.
Making a Batch
You only need enough liquid to just cover the vegetables so may not need to double or treble the quantity of passta. When making a batch, I find it easier to cook in the oven for 30 minutes at 180°C / 360°F / gas mark 4. Place everything in an oven proof dish, cover with a lid and place in the oven.
This mediterranean Pasta Sauce will keep in the fridge for 3-4 days. It freezes well and will keep for 3 - 4 months. After that time it will still be safe to eat, but over time the quality and texture may change. Freeze individual portions in re-used glass jam jars. It can easily be defrosted in the microwave in the glass jar.