Aubergine ragu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
