Yes, I know that strictly speaking a ragu is made with meat but this is it’s healthier, happier aubergine cousin.  I always crave wholesome, hearty fare at this time of year and this definitely hits the spot.  Happy autumn-eating folks!

(Serves 4)

• Olive oil
• 3 medium-sized aubergines
• 2 medium-sized red onions, diced
• Drizzle of maple syrup
• 3 garlic cloves, peeled and sliced
• 1-2 tablespoons of smoked paprika, depending on taste
• 2 tablespoons tomato paste (I use the sundried tomato one from Waitrose)
• 1 tin of tomatoes
• Small glass of dry red wine
• Salt and pepper to taste
• Penne – enough for four people, depending on how greedy you are (we are very greedy!)

1. Dice the aubergines into approx 1cm squared cubes.
2. Place the aubergine cubes in a baking dish with a generous splash of olive oil, toss to ensure all aubergine is covered evenly.
3. Bake at 180° for approx. 45 minutes until browned and slightly caramelised
4. Meanwhile, heat a splash of olive oil up in a pan and add the onions and garlic
5. When the garlic and onion is softened add a drizzle of maple syrup, smoked paprika and tomato paste, stir through and cook for a few more minutes until onions begin to caramelise
6. Add the red wine and simmer for approx 10 minutes before adding the tin of tomatoes, continue to simmer for approx 45 minutes
7. Combine the sauce and aubergine and season to taste
8. Combine with the cooked penne and serve