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Lentil and eggplant ragu

Left to cook for just over six hours, this pasta sauce is easy to make. Just fry the veg then throw it all in your slow cooker to bubble away.
6
10M
6H 20M
6H 30M

Ingredients

Method

1.

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.

2.

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.

3.

Serve lentil and eggplant ragu on or tossed through cooked penne. Scatter over shaved parmesan and extra basil leaves.

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