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Ingredients 2 large aubergines 2 tbsp olive oil 1 onion, finely 4 garlic cloves 1 chilli, optional, deseeded if you like and finely chopped, or 1 tsp chilli flakes 2 tbsp tomato purée 200ml red wine 400g can chopped tomatoes 400g can lentils, drained and rinsed 1 tbsp brown miso Pasta, to serve and parmesan or vegetarian alternative, grated to serve 1 Prick the aubergines all over with the tip of a sharp knife and put directly over the flames on a gas hob. Alternatively, you can brush with a little neutral oil and put them over the hottest part of your BBQ or put on a baking sheet and slide under a hot grill, close to the top. Cook watching them closely and carefully turning to ensure they char all over evenly, about 15-20 mins. Once softened and charred, put in a bowl and cover with a plate and leave until cool enough to handle. Remove and discard any of the charred black skin, then top and tail the aubergines and discard too. Finely chop the flesh and set aside. 2 Heat the oil in a frying pan over a medium-high heat. Stir in the onion with a pinch of salt and cook for 10 mins until beginning to soften and brown. Mix in the garlic and chilli, and cook for another 2-3 mins, until fragrant. Tip in the tomato purée and cook, stirring well, for 5 mins until it’s darkened. Pour in the red wine, chopped tomatoes, lentils and then swill out the tomato can with water and add this to the ragu too along with the miso. Bring to a simmer and add in the chopped aubergines. Cook for 35-40 mins, until thickened and reduced. Season well to taste and toss with cooked pasta and scatter over the cheese to serve. #bbcgoodfood #bbcgoodfoodrecipes #easyhealthymeals #veganmeals #veganragu #vegetarian #vegetarianragu #plantbased
