Rich Aubergine & Lentil Ragu

Ingredients

• 2 aubergines, cut into 2 cm dice
• 4 tbsp olive oil
• 2 onions, finely diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 4 garlic cloves, finely sliced
• 2 tbsp tomato purée
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp thyme leaves
• 2 bay leaves
• 150 ml dry red wine
• 2 x 400 g tins chopped tomatoes
• 600 ml hot vegetable stock
• 200 g dried red lentils, rinsed
• 1 tbsp balsamic vinegar
• 300 g dried pasta
• 40 g parmesan, finely grated
• 15 g flat-leaf parsley, chopped
• Fine salt and black pepper

Method

1. Heat half the olive oil in a wide casserole over a medium-high heat. Brown the aubergine in two batches for 6 to 8 minutes each, turning until the pieces are deep gold and tender. Give them space or they will steam and drink oil without taking on flavour. Lift onto a plate.
2. Add the remaining oil, onions, carrots and celery with a pinch of salt. Cook over a medium heat for 10 to 12 minutes, until soft, sweet and beginning to colour.
3. Add the garlic, tomato purée, smoked paprika, oregano and thyme. Cook for 1 minute, then pour in the wine and boil for 2 to 3 minutes, scraping up the browned bits from the base.
4. Add the tomatoes, stock, lentils and bay leaves. Simmer uncovered for 30 to 35 minutes, stirring often, until the lentils are tender and the sauce leaves a trail behind the spoon. Add a splash of water if it tightens before the lentils are ready.
5. Return the aubergine for the final 8 minutes so it keeps some shape. Stir in the balsamic vinegar, then Taste and add salt or black pepper if needed.
6. Cook the pasta in well-salted water until just tender. Reserve a mugful of cooking water, drain, then toss the pasta through the ragù with enough of the water to make the sauce cling.
7. Spoon into warm bowls and finish with the parmesan and parsley.