Harissa aubergine ragu
Serves 6 - 8
Easy
Prep:
Cook:
Rustle up this ragu to serve with your favourite sides. You can use it in so many ways – toss with pasta, or serve a bowlful with bread or rice
Skip to ingredients
Units:
- 1 tbsp garlic granules
- 1 tbsp dried oregano
- 2 tsp paprika
- 1 tsp fennel seeds
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 4 tbsp olive oil
- 4 large auberginescut into 2.5cm discs then into cubes roughly the same size
For the sauce
- 2 tbsp olive oil
- 2 onionsthinly sliced
- 6 large garlic clovesthinly sliced
- 1 heaped tbsp rose harissa
- 700g jar passata
- 1 heaped tsp caster sugar
To serve
- pappardelle, rice, crusty bread, flatbreads or feta (optional)
Nutrition: Per serving (8)
- kcal159
- fat10g
- saturates1g
- carbs11g
- sugars9g
- fibre7ghigh
- protein4g
- salt0.15g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Mix the spices together in a large bowl with the oil. Add the aubergines and toss well to coat using your hands. Roast for 30-35 mins until browned and tender. Set aside.
step 2
Meanwhile, for the sauce, heat the oil in a large saucepan over a medium-high heat. Add the onions and cook for 8-10 mins with a pinch of salt until softened and translucent but not coloured. Add the garlic and cook for 1-2 mins, stirring regularly, until fragrant. Next, add the harissa, passata, sugar and a generous seasoning of salt and pepper, and stir well. Reduce the heat to medium and cook without a lid for 30 mins.
step 3
Once the sauce has reduced, taste for seasoning and adjust accordingly – you’ll need generous seasoning because you will be adding a lot of aubergines.
step 4
Add the aubergines to the pan, stir and cook for a further 10-15 mins, then season to taste. You can always increase the volume of sauce by placing a lid on the pan or adding a little warm water until you have your desired consistency. I like it quite jammy and concentrated.
step 5
Serve with pasta, rice, crusty bread or flatbreads, or top with feta and eat as a standalone dish. Will keep in the fridge for up to six days.
