Aubergine & Chestnut Ragu

Aubergine, Lentil & Chestnut Ragu

What you will need (for two hungry ones!):

1 aubergine, cut into 2-3cm chunks

2 tbsp olive oil

1/2 red onion, sliced

2 garlic cloves, crushed

1 pinch ground allspice

½ tsp ground paprika

1 tbsp heaped tomato purée

75g Whole Chestnuts

150g cooked Puy Lentils

200ml vegetable stock

4 sun-dried tomatoes, thinly sliced

150g cooked spaghetti

10g fresh basil

Aubergine, Lentil & Chestnut Ragu

This warming ragu is perfect for an autumn evening.

To make it:

1. Toss sliced aubergine with 1 tbsp oil, season and spread out on a parchment-lined baking tray. Roast for 20-25 minutes, turning halfway.

2. Saute the onion for 10 minutes until soft.

3. Add the garlic to the frying pan and cook for 2-3 minutes, then add the spices and tomato purée and fry for another 2 minutes.

4. Crush the chestnuts with the back of a fork and stir into the pan with the lentils, stock and sun-dried tomatoes. Bring to a low simmer and cook for 20 minutes.

5. Cook the pasta and stir the roasted aubergine through the ragù, season

6. Serve with grated hard cheese and a few basil leaves.