Harissa aubergine ragu
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Harissa aubergine ragu

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

  • Prep:30 mins
    Cook:1 hrs
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 159
  • fat 10g
  • saturates 1g
  • carbs 11g
  • sugars 0g
  • fibre 7g
  • protein 4g
  • salt 0.15g

Ingredients

  • 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 aubergines , cut into 2.5cm discs then into cubes roughly the same size
  • 2 tbsp olive oil
  • 2 onions , thinly sliced
  • 6 large garlic cloves , thinly sliced
  • 1 heaped tbsp rose harissa
  • 700g jar passata
  • 1 heaped tsp caster sugar
  • pappardelle, rice, crusty bread, flatbreads or feta (optional)

Method

  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.

  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.

  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.

  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.

  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.

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