Penne bolognaise with aubergine
Prep time: 25 mins Cooking time: 35 mins Serves 4
1 large aubergine 2 tsp fine salt 2 tbsp olive oil 1 onion, chopped 1 carrot, grated 300g minced beef 2 tbsp meat spices 1 tbsp tomato paste 1 tin chopped tomatoes with garlic 100ml stock 400g pasta, cooked Fresh sweet basil
1 Slice aubergine into thin rounds, place in colander, sprinkle with salt and leave to stand for 10 minutes to draw out bitter juices. Rinse thoroughly with cold water and dry with kitchen paper.
2 Pre heat grill and grease a baking tray. Arrange aubergine on tray and grill until golden brown.
3 Heat a frying pan, add olive oil and fry onion and carrot for about 5 minutes or until soft and glossy.
4 Add mince and spices and brown, stirring continuously with a wooden spoon to break up meat. Season with salt and pepper then add tomato paste and tomatoes. Cook for 2 minutes.
5 Add grilled aubergine, stir in pasta and heat through. Scatter with torn basil leaves and serve.