Ingredients
Method
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.