Rich Aubergine & Lentil Ragu

Ingredients

• 2 x 400g tins chopped tomatoes
• 4 garlic cloves, sliced
• 1 tsp smoked paprika
• 600ml hot vegetable stock
• 1 tbsp balsamic vinegar
• 4 tbsp olive oil
• 200g red lentils, rinsed
• Crusty sourdough bread, to serve
• 2 aubergines, diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 2 tbsp tomato puree
• salt and black pepper to taste
• 2 onions, finely diced
• 1 tsp dried oregano
• 2 bay leaves
• 40g parmesan, finely grated
• Fresh parsley, to serve

Method

1. Warm half the olive oil in a large casserole over medium-high heat. Fry the aubergine in batches until deeply golden on the cut sides and tender through, around 6 to 8 minutes a batch, adding more oil as needed. Lift onto a plate and set aside.
2. Drop the heat to medium. Add the onion and grated carrot with a pinch of salt and soften for 10 minutes, stirring now and then, until glossy and sweet. Add the garlic, smoked paprika and thyme and cook for another minute until fragrant.
3. Stir in the tomato purée and let it darken against the pan for 30 seconds. Pour in the red wine and let it bubble hard for 2 minutes to cook off the sharpness.
4. Tip in both lentils, the chopped tomatoes, stock and sugar. Bring to a simmer, then return the aubergine to the pan. Cook gently, partly covered, for 30 to 35 minutes, stirring often, until the sauce is thick and spoonable and the Puy lentils are tender with a slight bite. Add a splash of water if it tightens too quickly.
5. Stir in the balsamic vinegar, then taste and season well with salt and plenty of black pepper. It should taste deep and savoury, not thin or sharp.
6. Toss through hot pasta for the portion you are eating now. Cool the remainder fully before freezing in flat tubs. Defrost overnight and reheat gently with a splash of pasta water or stock — it also works layered into lasagne or baked under cheese.