Lentil and eggplant bolognaise
( SERVES 4 )
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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