Caramelised Aubergine and Lentil Ragù Recipe

Serves

Ingredients

3 tbsp olive oil
2 aubergines/eggplants, trimmed and cut into 2-cm/¾-inch cubes
2 onions, diced
2 garlic cloves, finely chopped
1 heaped tbsp tomato purée/paste
1 tsp paprika
¼ tsp ground allspice
1 cinnamon stick (optional)
2 bay leaves
250 g/9 oz. cooked brown, Puy/French or Beluga lentils
1 x 400-g/14-oz. can chopped tomatoes
4 fresh oregano sprigs (optional)
Salt
Basil, to garnish
Pasta, polenta or bread, to serve

Method

Heat the oil in a large sauté pan or shallow casserole over a medium-high heat. Add the aubergines, onions and garlic, sprinkle generously with salt and cover with a lid. Cook, stirring occasionally, for 15 minutes.

The aubergines should be nicely softened by now, so remove the lid and continue cooking for another 15 minutes until everything is nicely golden and starting to caramelise.

Stir in the tomato purée, spices and bay leaves and fry for about 2 minutes. Finally, stir in the lentils, tomatoes and oregano sprigs (if using). Half fill the tomato can with water and also add to the pan. Simmer for 15–20 minutes until you have a rich ragù.

Season to taste and serve garnished with basil, with pasta, polenta or bread.

Cook’s tip
Eleanor says: “This recipe freezes really well. Divide into portions of 200 g/7 oz. per person.”

Extracted from Pulse by Eleanor Maidment, published by Ryland Peters & Small (£20). Photography by Mowie Kay © Ryland Peters & Small

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