Lentil and eggplant ragu

Ingredients

2 Tbsp extra virgin olive oil

1 brown onion, finely chopped

2 cloves garlic, minced

2 sticks celery, finely chopped

1 carrot, sliced into 1cm-thick rounds

1 eggplant, diced into 1cm cubes

1 cup red wine

ó cup tomato paste

750ml vegetable stock

375g pack whole green lentils, rinsed

400g can chopped tomatoes

6 basil leaves, torn, plus extra, to serve

1 fresh bay leaf

1 Tbsp balsamic vinegar

1 Tbsp brown sugar

Sea-salt flakes and freshly ground

black pepper, to season

Cooked penne, to serve

Shaved parmesan, to serve

Heat oil in a large frying pan over a high heat. Add onion, garlic, celery and carrot and cook, stirring occasionally, for 5 minutes or until lightly browned. Add eggplant and cook for a further 5 minutes or until eggplant has softened slightly. Stir in wine and tomato paste, then bring to the boil. Cook for 5 minutes or until wine has reduced by half. Transfer mixture to the bowl of a 5L slow cooker and place in appliance.
Stir in 2 cups of water, stock, lentils, tomatoes, herbs, of the vinegar and of the sugar. Cover with lid and cook on low setting for 6 hours. Stir in remaining vinegar and remaining sugar. Season.
Serve lentil and eggplant ragu on or tossed through cooked penne. Scatter over shaved parmesan and extra basil leaves.