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 -

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.