Aubergine & lentil bolognese

Serves 2

1 tbsp olive oil 1 onion, chopped 1 small aubergine, stalk removed 1 clove garlic 60g mushrooms, roughly chopped 50g red lentils 150ml vegetable stock 1 tin chopped tomatoes Chopped basil, to serve HEAT the oil in a medium saucepan or casserole dish. Cook the onion on a low heat for 10 minutes until soft. Meanwhile, blitz the aubergine in the food processor. Do this on the pulse setting until it resembles breadcrumbs or minced meat – it should be small pieces, not whizzed to a paste. Add the garlic and mushrooms to the pan and cook for a further 5 minutes. Next, add the lentils, tinned tomatoes, aubergine and stock to the pan. Bring to a slow simmer and leave to cook for 30 minutes. Keep an eye on it, stirring every so often and adding a splash of water if it looks like it is drying out. Season well with salt and pepper, add the basil and serve with wholewheat spaghetti, Parmesan and a big green salad. This is also delicious baked into a lasagne instead of meat sauce.