Name: Aubergine ragu
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 3 aubergines, cut into 4-5cm pieces -; 1 tbsp olive oil -; 2 red onions, thinly sliced -; 2 carrots, chopped -; 2 celery sticks, chopped -; 4 garlic cloves, thinly sliced -; 1 tsp ground coriander -; 1 tbsp cumin seeds -; 1 tsp fennel seeds -; 1 tbsp tomato purée -; 130ml red or white wine -; 750g fresh mixed tomatoes or 2 x 400g cans chopped tomatoes -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Aubergine ragu

1. 3 aubergines, cut into 4-5cm pieces -

2. 1 tbsp olive oil -

3. 2 red onions, thinly sliced -

4. 2 carrots, chopped -

5. 2 celery sticks, chopped -

6. 4 garlic cloves, thinly sliced -

7. 1 tsp ground coriander -

8. 1 tbsp cumin seeds -

9. 1 tsp fennel seeds -

10. 1 tbsp tomato purée -

11. 130ml red or white wine -

12. 750g fresh mixed tomatoes or 2 x 400g cans chopped tomatoes -

How to cook deliciously - Aubergine ragu

1. Stage

Heat the oven to 200C/180C fan/gas 6. Put the aubergine on a large baking sheet and drizzle with the olive oil. Season well, then toss to coat. Roast for 1 hr until golden and tender. Will keep chilled for up to two days.

2. Stage

Heat a glug of olive oil in a large saucepan or casserole, then tip in the onions, carrots and celery. Fry gently for 20 mins over a medium heat, stirring often.

3. Stage

Add the garlic and spices, stirring for a couple of minutes. Add the tomato purée and mix well to combine. Pour in the wine and simmer for a couple of minutes until most of the liquid has been absorbed. Tip in the tomatoes and 400ml water (or if using canned tomatoes, use 200ml water).

4. Stage

Bring the ragu to the boil, then reduce the heat to a gentle simmer and leave to cook over a low-medium heat for 50 mins, stirring occasionally. Mix in the roasted aubergine. Can be frozen for up to three months. Defrost in the fridge overnight before reheating.