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Aubergine ragu in a large casserole dish

Aubergine ragu

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This veggie ragu is full of silky aubergine, spices and juicy flavour. It’s great with pasta, in a lasagne or shakshuka

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal218
low infat8g
saturates1g
carbs19g
sugars17g
high infibre13g
protein5g
salt0.1g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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).

  • STEP 4

    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.

Recipe from Good Food magazine, October 2021

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A star rating of 3.6 out of 5.6 ratings
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