Slow-roasted eggplant melds with ripe Italian tomatoes, deeply reduced red and white wine, and a subtle kick of chilli to create a bold, layered sauce bursting with smoky, savory complexity.
Perfect over wide pasta like pappardelle or stuffed pasta such as ravioli. For a finishing touch, add fresh herbs or a sprinkle of grated hard cheese (or vegan alternative) to elevate this hearty, vegetarian-friendly ragu.
Slow-roasted eggplant melds with ripe Italian tomatoes, deeply reduced red and white wine, and a subtle kick of chill...
Preparation
Pour into a saucepan/pot over a medium heat.
Gently heat to just below simmer.
Cook your fresh pasta of choice in a pot of boiling, salted water.
Toss with the sauce and serve. Buon appetito!
Ingredients
Eggplant (38%), tomato, red onion, red wine, white wine (sulphites), olive oil, butter (milk), garlic, chilli, basil, salt, pepper, water.
Allergens: Contains milk and sulphites.
Tips
Best consumed within 1 week. Keep a cup of pasta water from the pot just before you strain the pasta. You can use this water to adjust the consistency of the sauce, one tablespoon at a time.
Best enjoyed with
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