Spaghetti with Aubergine Bolognese
The aubergines sauteed until tender and caramelised, and then stirred into a rich tomato sauce. Served with spaghetti and topped with basil, this pasta dish is freezer friendly too.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
1 Aubergine (cut into small chunks)
2 Celery stick (chopped)
1 Carrot (chopped)
1 Onion (chopped)
1 garlic clove (grated)
4 tbsp olive oil
salt & pepper
1 sprig Rosemary (chopped)
4 tbsp Tomato puree
500 ml vegetable stock
100 ml Red wine
1 tsp Worcestershire sauce
1 cup Cooked puy lentils
160 g Spaghetti
1 tbsp Parsley (or basil)
Recipe:
- Cook the soffrito: Sauteed the onion, carrot and celery in olive oil in a pan over low-medium heat for about 5 minutes, then add garlic and cook for another 2 minutes, until fragrant.
- Cook the aubergine: Heat 2 tablespoons of olive oil in a frying pan. Add the aubergine chunks, season with salt and fry for 5-7 minutes, until the aubergine has released its water and started to get golden.
- Cook the vegan bolognese: Add the aubergine to the pan with the soffritto along with chopped rosemary. Mix well then add the tomato puree, stock, red wine and Worcestershire sauce. Bring to a boil, then add the cooked lentils. Cook for 15 minutes, or until all the vegetables are tender and the sauce has thickened a little.
- Cook the spaghetti: Bring a large saucepan of salted water to the boil. Add the spaghetti and cook until al dente. Reserve 2-3 tbsp of pasta water, drain and set aside.
- Serve: Divide the spaghetti into plates and top with the aubergine ragu. Serve with fresh herbs and parmesan if you like.
How to store
Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 2 months.
