Rich Aubergine & Lentil Ragu

• 2aubergines, cut into 2 cm dice
• 4 tbspolive oil
• 2onions, finely diced
• 2carrots, finely diced
• 2celery sticks, finely diced
• 4garlic cloves, finely sliced
• 2 tbsptomato purée
• 1 tspsmoked paprika
• 1 tspdried oregano
• 1 tspthyme leaves
• 2bay leaves
• 150 mldry red wine
• 2 x 400 gtins chopped tomatoes
• 600 mlhot vegetable stock
• 200 gdried red lentils, rinsed
• 1 tbspbalsamic vinegar
• 300 gdried pasta
• 40 gparmesan, finely grated
• 15 gflat-leaf parsley, chopped
• Fine salt and black pepper

Method

1. 1Heat half the olive oil in a wide casserole over a medium-high heat. Brown the aubergine in two batches for 6 to 8 minutes each, turning until the pieces are deep gold and tender. Give them space or they will steam and drink oil without taking on flavour. Lift onto a plate.
2. 2Add the remaining oil, onions, carrots and celery with a pinch of salt. Cook over a medium heat for 10 to 12 minutes, until soft, sweet and beginning to colour.
3. 3Add the garlic, tomato purée, smoked paprika, oregano and thyme. Cook for 1 minute, then pour in the wine and boil for 2 to 3 minutes, scraping up the browned bits from the base.
4. 4Add the tomatoes, stock, lentils and bay leaves. Simmer uncovered for 30 to 35 minutes, stirring often, until the lentils are tender and the sauce leaves a trail behind the spoon. Add a splash of water if it tightens before the lentils are ready.
5. 5Return the aubergine for the final 8 minutes so it keeps some shape. Stir in the balsamic vinegar, then taste and add salt or black pepper if needed.
6. 6Cook the pasta in well-salted water until just tender. Reserve a mugful of cooking water, drain, then toss the pasta through the ragù with enough of the water to make the sauce cling.
7. 7Spoon into warm bowls and finish with the parmesan and parsley.

Per serving

kcal

531

protein

21.8g

fibre

14.8g

carbs

78.7g

fat

13g