Lentil and eggplant bolognaise

Michael Craig

More recently my Dad has wholeheartedly embraced lentils, so his signature dish has had an overhaul. The lentils still offer protein and this rich sauce is a delicious alternative. He has discovered a love of eggplant, too. He’ll roast it whole and scoop out the inside, or cut it into cubes and sneak it into anything he can. It adds a richness to this bolognaise sauce.

For the bolognaise

1 serving	Cooking oil, I used rice bran oil
½ medium	Brown onions, peeled and diced
2 cloves	Garlic, peeled and crushed
½	Red capsicums, sliced
1	Eggplant, cut into 2cm dice (Main)
1 large	Courgette, quartered lengthways, then chopped
1 can	Lentils, approx 390g, drained and rinsed (Main)
1 can	Tomatoes, whole or chopped
1 splash	Red wine
1 Tbsp	Tomato paste
1 bunch	Fresh basil
1 bunch	Fresh oregano

To serve

250 g	Spaghetti, cooked until al dente (Main)
1 serving	Parmesan cheese, freshly grated
1 drizzle	Olive oil, use a good quality

Directions

1. In a large saucepan or high-sided frying pan, heat 2 tbsp of oil on a medium heat. Saute the onion for a few minutes until soft.
2. Add the garlic and stir through, continue cooking. Add the eggplant, courgette and capsicum and increase the heat slightly. Cook for a few minutes.
3. Add the lentils and tomatoes. Increase the heat slightly again, so it's on a medium-high heat. Continue cooking, about 5 minutes, then add the wine and the tomato paste. Add the herbs, roughly chopped and stir through.
4. Reduce heat to a simmer, then cover and simmer for about 10 minutes. Meanwhile, cook the pasta in a large pot of salted, boiling water.
5. Remove lid, taste, and season accordingly. Serve on spaghetti with parmesan, and additional fresh herbs.

More of Delaney's Father's Day recipes

• Baked salmon with olives and capers
• Ceviche