Who doesn’t love a good bolognese? Here’s a recipe from our friend, and food writer, Delaney Mes, which utilising seasonal autumn eggplants, and lentils, as the stars of the show! The eggplants add a richness to the sauce, and the lentils are a source of plant-based protein - you’ll be coming back for seconds.
For more on Delaney, head to her blog here.
INGREDIENTS
A drizzle of cooking oil
1/2 medium brown onion, peeled and diced
2 garlic cloves, peeled and crushed
1/2 red capsicum, sliced
1 eggplant, cut into 2cm dice
1 large courgette, quartered lengthways, then chopped
1 can lentils, approximately 390g, drained and rinsed
1 can tomatoes, whole or chopped
1 splash red wine
1 Tbsp tomato paste
1 bunch fresh basil
1 bunch fresh oregano
METHOD
Large saucepan or high-sided frying pan, heat 2 tbsp of oil on a medium heat. Saute the onion for a few minutes until soft.
Add the garlic and stir through, continue cooking. Add the eggplant, courgette and capsicum and increase the heat slightly. Cook for a few minutes.
Add the lentils and tomatoes. Increase the heat slightly again, so it’s on a medium-high heat. Continue cooking, about 5 minutes, then add the wine and the tomato paste. Add the herbs, roughly chopped and stir through.
Reduce heat to a simmer, then cover and simmer for about 10 minutes. Meanwhile, cook the pasta in a large pot of salted, boiling water.
Remove lid, taste, and season accordingly. Serve on spaghetti with parmesan, and additional fresh herbs.