Aubergine, lentil & walnut ragu

This recipe makes for a rich and hearty veggie ragu that’s perfect for pasta, though I love serving it on mounds of buttery swede purée.

SERVES 4 PREP 25 mins COOK 45 mins EASY V

2 aubergines

2 tbsp olive oil

1 onion, finely chopped

1 bay leaf

2 finely chopped cloves garlic

1 red or green chilli

2 large tomatoes, chopped

1 tsp red wine vinegar

100g Puy lentils, cooked

30g walnuts, chopped small bunch of parsley, finely chopped

1 Prick the aubergines all over with a fork, then place directly over a gas flame (or BBQ), and char, turning, for about 5 mins or until they feel like they are collapsing inside. Remove and leave to cool.

2 Once the aubergine has cooled, split them in half and carefully scoop out the juicy, soft flesh into a bowl. Peel it away from the burned skin, being careful to capture any of the juices that escape onto the board. Roughly chop the flesh and set aside.

3 Heat the olive oil in a pan over a medium to high heat, add the onion, bay leaf and a pinch of salt and cook, stirring, for about 10 mins, until the onion is softening and just starting to colour. Add the garlic and chilli and cook for a couple of mins more. Mix in the tomatoes and red wine vinegar, and cook, stirring, for about 10 mins until they are collapsing. Add the aubergine, and mix well with the other ingredients, cooking for a few more mins, then add the lentils and 100ml water. Continue to cook until most of the water has reduced. Season. Serve the warm ragu on top of a generous serving of the swede purée. Garnish with the walnuts and parsley.

GOOD TO KNOW healthy • low cal • vit c • folate • fibre • 2 of 5-a-day • gluten free PER SERVING 221 kcals • fat 12g • saturates 2g • carbs 16g • sugars 9g • fibre 10g • protein 7g • salt 0.3g