PORK & EGGPLANT SPAGHETTI

SERVES 4 PREP 10 MINS COOK 30 MINS

• ¼ cup olive oil

• 2 eggplant, 2cm pieces

• 1 onion, chopped

• 3 garlic cloves, crushed

• 1kg pork mince

• 700g jar passata

• 1 cup beef stock

• 250g spaghetti

• ¼ cup chopped parsley

• ¹/³ cup finely grated parmesan

1 In a large frying pan, heat oil on high. Saute eggplant 5-6 mins until golden. Transfer to a paper towel-lined oven tray.

2 In same pan, saute onion and garlic 2-3 mins until onion is tender. Add pork. Brown 5-6 mins, breaking up lumps.

3 Stir in passata and stock. Return eggplant to pan. Simmer 10 mins. Reserve 2½ cups meat mixture for lunch.

4 Meanwhile, in a large saucepan of boiling salted water, cook spaghetti following packet directions. Drain, return to pan.

5 Toss sauce through pasta with parley. Serve sprinkled with parmesan.