Ratatouille Spaghetti

Ingredients

• 1 tbsp chopped basil
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 aubergine, eggplant, diced
• 1/2 white onion, diced
• 480 ml boiled water
• 150 g dried gluten-free spaghetti
• 400 g tin of chopped tomatoes
• 1 medium courgette, zuchinni, diced
• 1 tsp balsamic vinegar
• 1 red pepper, diced
• 3 cloves of garlic, minced
• 2 tbsp nutritional yeast flakes