TODAY’S RECIPE: Aubergine, lentil and walnut ragu

RICH, hearty veggie recipe. Serves: 4.

Ingredients

2 aubergines 2 tbsp olive oil 1 onion, 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 TO SERVE: 1 swede, pureed 30g walnuts, chopped Small bunch of parsley, chopped

Method

1 Prick aubergines all over with a fork, then place over a gas flame (or BBQ) and char, turning, for five minutes or until they collapse inside. Remove and leave to cool.

2 Split aubergines in half and scoop out the juicy, soft flesh and juices into a bowl. Roughly chop and set aside.

3 Heat 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 ten minutes, until the onion is softening and just starting to colour.

4 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 ten minutes until they are collapsing. Add the aubergine, and mix well with other ingredients, cooking for a few more minutes, then add lentils and 100ml water. Continue to cook until most of the water has reduced. Season.

5 Serve the warm ragu on top of a generous serving of swede puree. Garnish with the walnuts and parsley.

RECIPEofthedayisbroughttoyouinassociation withBBCGoodFoodMagazine.Whynotsubscribe todayandgetyourfirstfiveissuesfor£5(direct debitonly)?Visitbuysubscriptions.com/goodfood andentercodeGFDAILY17or08448483414andquote GFDAILY17.