Aubergine and chestnut ragu
This is a nice vegetarian alternative to a meat ragu. The chestnuts have a lovely sweetness about them which goes well with the tomatoes and they also give it a really nice thick texture.
Aubergine and chestnut ragu
This is a nice vegetarian alternative to a meat ragu. The chestnuts have a lovely sweetness about them which goes well with the tomatoes and they also give it a really nice thick texture.
Open in Cookpad AppSteps
- 1
Preheat the oven to 180 degrees. Chop the aubergine into cubes. Season and lightly coat in olive oil. Roast in the oven for 20 mins.
- 2
Meanwhile finely slice the onion and fry over a medium heat in a heavy based pan until soft (approx 10 minutes). Then add the finely chopped garlic and chipotle chilli and fry for another minute.
- 3
Add the chopped tomatoes (I used half fresh and half a can of tinned that I had leftover) and simmer for 5 minutes.
- 4
Then add the remaining ingredients - the chestnuts, roasted aubergine which should now be cooked and the lentils. Simmer for 10 minutes.
- 5
Finally add the roughly torn basil leaves and serve with pasta and Parmesan cheese.
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