Portobello Mushroom and Eggplant Bolognese (gf) (v)

A rich and hearty spin on the Italian classic, even meat-lovers should enjoy this version. Serve with a gluten-free pasta if needed.

1 large eggplant, cut into 2cm pieces

2 tablespoons olive oil

sea salt and ground pepper

BOLOGNESE

2 tablespoons olive oil

1 onion, finely chopped

1 carrot, peeled, grated

3 cloves garlic, crushed

1 tablespoon very finely chopped rosemary

250 grams button mushrooms, finely chopped

250 grams portobello mushrooms, sliced 1cm thick

2 tablespoons tomato paste

1 tablespoon tamari

1 teaspoon vegetable stock powder

½ cup red wine

400-gram tin whole cherry tomatoes

½ cup water

400-gram tin black beluga lentils or brown lentils, drained and rinsed

TO SERVE

400 grams spaghetti or pasta of choice

chopped parsley and parmesan

Preheat the oven to 180°C fan bake.

Put the eggplant on a large baking tray and toss with the oil. Season generously with salt and pepper then bake for 20 minutes, or until tender. Set aside.

BOLOGNESE: Heat the oil in a large saucepan, add the vegetables, garlic and rosemary with a good pinch of salt. Cover and cook over a medium heat for 10 minutes, stirring occasionally until starting to soften. Add a splash of water if the pan is too dry.

Stir in the button mushrooms then the portobellos. Increase the heat to high and cook for 5 minutes until the mushrooms have softened and started to release their water, stirring often.

Add the tomato paste, tamari, stock powder and the wine and let it bubble up for a minute or two.

Add the tomatoes and water and cook over a medium/low heat for 10 minutes, stirring occasionally, until the sauce is reduced. Stir in the lentils and eggplant.

TO SERVE: Cook the spaghetti according to the packet instructions. Drain and place in bowls then top with the bolognese. Add a good grating of parmesan and a sprinkle of parsley. SERVES 4

COOK’S NOTE: I sautéed off a few thickly sliced, extra portobellos in a little garlic butter to add just before serving.