1. 1. Put a large non-stick frying pan over a high heat and spray with a little oil. Add the chopped aubergine, onion, pepper and courgetter and cook for 5 min.
2. Add the Quorn mice to the pan and cook for a further 3-4 min. Add the tomatoes, oregano and red wine vinegar and bring to the boil, then reduce the heat, cover and simmer for 20 min or until cooked.
3. Meanwhile, cook the fusilli according to the pack instructions. Drain, then stir into the mixture to combine. Divide among bowls, then top with the ricotta and basil.