FOOD

Explore the versatility of beans, lentils and peas via the delicious offerings in Pulse, a new cookery book full of modern recipes, from comfort food to light and summery dips, sides and even sweet treats

CARAMELISED AUBERGINE & LENTIL RAGU

Serves 4 Takes 1 hour

The key to this recipe is the browning of the aubergine and onions – to give the dish its full flavour, they should be golden and caramelised. It’s wonderful served over pasta, polenta or simply crusty bread.

INGREDIENTS

• 3 tbsp olive oil

• 2 aubergines, trimmed and cut into 2cm cubes

• 2 onions, diced

• 2 garlic cloves, finely chopped

• Salt and black pepper

• 1 heaped tbsp tomato purée

• 1 tsp paprika

• ½ tsp ground allspice

• 1 cinnamon stick (optional)

• 2 bay leaves

• 250g cooked brown, puy or beluga lentils

• 4 fresh oregano sprigs (optional)

• 1 x 40g can chopped tomatoes

• Basil leaves, to garnish

• Pasta, polenta or bread, to serve

1. Heat the oil in a large sauté pan or a shallow casserole over a medium-high heat. Add the aubergines, onions and garlic, sprinkle generously with salt and cover with a lid. Cook, stirring occasionally, for 15 minutes.