Aubergine Ragu


Prep time: 
10 minutes
Cooking time: 
75 minutes


This veggie ragu has depth and a light edge from ripe tomatoes. It's great for pasta but also fab to use in lasagne, as a sandwich filler, or with eggs as a shakshuka.


  • 3 aubergines, cut into 4-5cm pieces
  • 1 tbsp olive oil
  • 2 red onions, thinkly sliced
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 4 garlic cloves, thinly sliced
  • 1 tsp ground corinder
  • 1tbsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tbsp tomato puree
  • 130 ml red or white wine
  • 750 g fresh mixed tomatoes or 2x400 g cans chopped tomatoes


  1. Heat the oven to 200c / 180c fan / gas 6. Put the aubergine on a large baking sheet and drizzle with the olive oil. Season well, then toss to coat. Roast for 1hr until golden and tender
  2. Heat of glug of olive oil in a large saucepan or casserole, then add the onions, carrots, and celery. Fry gently for 20 min over a medium head, stirring often
  3. Add the garlic and spices, stirring for a couple of minutes. Add the tomato puree and mix well to combine. Pour in the wine and simmer for a couple of minutes until most of the liquid has been absorbed. Tip in the tomatoes and 400 ml of water (if using canned tomatoes, use 200 ml water)
  4. Bring the ragu to the boil, then reduce the head to a gentle simmer and leave to cook over a low-medium heat for 50 min, stirring occasionally. Mix in the roasted aubergine


Can be frozen for up to three months.