Lentil and eggplant bolognaise
Photo by Michael Craig
More recently my Dad has wholeheartedly embraced lentils, so his signature dish has had an overhaul. The lentils still offer protein and this rich sauce is a delicious alternative. He has discovered a love of eggplant, too. He’ll roast it whole and scoop out the inside, or cut it into cubes and sneak it into anything he can. It adds a richness to this bolognaise sauce.
For the bolognaise
|1 serving||Cooking oil, I used rice bran oil|
|½ medium||Brown onion, peeled and diced|
|2 cloves||Garlic, peeled and crushed|
|½||Red capsicum, sliced|
|1||Eggplant, cut into 2cm dice|
|1 large||Courgette, quartered lengthways, then chopped|
|1 can||Lentils, approx 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|
- In a 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.
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