olive or canola oil spray
1 onion, chopped
2 teaspoons minced garlic
4 slender eggplants, thickly sliced
3 large zucchini, halved lengthways and thickly sliced
825 g can crushed tomatoes
375 ml MAGGI All Natural Vegetable Liquid Stock
400 g can chickpeas, rinsed and drained
1 teaspoon dried Italian herbs
2 teaspoons sugar
500 g spinach fettucine
400 g can artichoke hearts, drained and quartered
ground black pepper, to taste

Spray a large saucepan with oil and heat. Add onion and cook over medium heat for 3 minutes or until soft. Add garlic and cook for 1 minute more. Add eggplant, zucchini, tomato, stock, chickpeas, herbs and sugar. Bring to the boil, reduce heat and simmer, partially covered, for 10 minutes. Uncover and cook a further 10 minutes, stirring regularly, until vegetables are tender and sauce has thickened slightly. Meanwhile, cook spinach pasta according to packet directions. Stir artichokes into the sauce and heat through. Season with black pepper. Drain pasta and serve with sauce. Garnish with chervil, if desired.