Ingredients

The following ingredients have 6 Servings
  • A
  • u
  • b
  • e
  • r
  • g
  • i
  • n
  • e
  • ,
  • L
  • e
  • n
  • t
  • i
  • l
  • ,
  • P
  • a
  • s
  • t
  • a

Instruction

  • <p>Heat 3 tablespoons of the oil in a large frying pan over a medium–high heat and add the red onion with a good pinch of salt. Fry for 2–3 minutes until just softened, then add the aubergines and another pinch of salt. Fry for about 20 minutes, stirring regularly, until golden and caramelised. Tip the aubergine and onion out of the pan and set aside.</p> <p>Add the remaining tablespoon of oil to the pan over a medium heat and gently fry the finely chopped onion, celery and carrot for about 5 minutes until softened. Add the garlic and fry for another couple of minutes, then add the tomato purée and spices and cook, stirring, for another minute.</p> <p>Add the chopped date, lentils, tomatoes, wine, stock and oregano. Cover the pan and simmer gently for 25 minutes, then remove the lid and simmer for another 20 minutes to allow the excess liquid to evaporate. After this time, the lentils should be completely tender, but if not, add a splash of water and continue to simmer gently until they are.</p> <p>Using a hand blender, pulse about half of the mixture: you can do this in the pan. This will thicken up the mixture while also leaving some chunkier bits. You may need to add a splash of water to loosen the bolognese. Stir in the reserved onion and aubergine, then taste and adjust the seasoning. Serve with pasta of your choice and grated cheese.</p>