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!)
- Dice the aubergines into approx 1cm squared cubes.
- Place the aubergine cubes in a baking dish with a generous splash of olive oil, toss to ensure all aubergine is covered evenly.
- Bake at 180° for approx. 45 minutes until browned and slightly caramelised
- Meanwhile, heat a splash of olive oil up in a pan and add the onions and garlic
- 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
- Add the red wine and simmer for approx 10 minutes before adding the tin of tomatoes, continue to simmer for approx 45 minutes
- Combine the sauce and aubergine and season to taste
- Combine with the cooked penne and serve