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 |
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Directions
- 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.
- Add the garlic and stir through, continue cooking. Add the eggplant, courgette and capsicum and increase the heat slightly. Cook for a few minutes.
- 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.
- 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.
- Remove lid, taste, and season accordingly. Serve on spaghetti with parmesan, and additional fresh herbs.
