1Preheat the oven to 200°C (400°F) Fan. Peel and cut eggplants into equal bite-sized pieces. Add to a baking tray lined with baking paper. Spray or drizzle with olive oil and mix to coat.

2Roast in the middle of the oven for 10 minutes. Stir with a spatula and roast for another 10 minutes.

3In the meantime, fill a deep cooking pot (20 cm ~ 8 inch) with water. Bring to a boil. Add pasta to the pot and stir.

4Reduce heat to low and simmer the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain and set aside.

5Add chopped tomatoes, agave syrup, onion powder, garlic powder, cinnamon and salt to a mixing bowl.

6Mix to combine to make the sauce.

7Add cooked pasta, roasted eggplant and sauce to the wide cooking pot (26 cm ~ 10 inch).

8Mix to combine and cook, stirring occasionally, for 5 minutes - or until the sauce is piping hot.

9Transfer pasta to plates.

10Sprinkle it with cashew topping and freshly ground black pepper. Serve hot!