Thursday, 2 January 2014

aubergine (eggplant) with ragu sauce

I stopped writing about food on this blog because I thought people who were here to read all about my thrilling life wouldn't want to read about the food I make. As only about three of you read this blog anymore and food is a huge part of our lives, the food is back.

This is also to help keep me on track with the Not Eating of the Crap. If I blog about the Not Crap I'm eating, I might actually not eat Crap. (I really need to get back to work; my brain has obviously packed it in.)

Yesterday was all about carbs thanks to too much bubbly the night before. And Pringles. And chocolate cake. I made a big batch of spaghetti bolognaise last night, and the world seemed a slightly better place. A little leftover sauce made a healthier lunch for me today, with the addition of one small aubergine and mozzarella balls. I'm feeling all smug and virtuous now. I've stuck to my diet for 6 1/2 hours so far. BOOYAH.

Oh Christ, I'm annoying. Here's the recipe.

Aubergine Bolognaise With Mozzarella
(Serves 4, or less with extras for the next day)

For the bolognaise:
2 tbsp extra virgin olive oil
1 stalk celery, finely diced
2 carrots, finely diced
1 onion, oh you get the idea. Cut everything up small.
2 cloves of garlic, crushed
500g beef mince/ground beef
1 glass of red wine
1 tin plum tomatoes
1 box (about 2 cups) of passata/tomato sauce
Dash of worcester sauce
Salt and pepper to taste
Handful of fresh basil

For the aubergine/eggplant base:
1 tbsp extra virgin olive oil
2 aubergines/eggplants, thinly sliced
250g fresh mozzarella
Fresh basil to garnish

To make the sauce, heat the olive oil in a large shallow pan over medium heat. Fry off the beef until it browns - try not to move it around too much so you get some nice crispy bits (rather than boiling it.) Remove the beef from the pan.
Add the celery, carrots, onion and garlic to the pan, and stir until it starts to soften.
Put the beef back in the pan along with the glass of wine. Let the wine bubble and reduce a bit, then add the tomatoes, passata/tomato sauce, worcester sauce, and salt and pepper.
Let it simmer, covered, for at least half an hour but ideally 1-2 hours. This can also be left to simmer in a slow cooker, or cooked ahead and frozen.

For the aubergines, heat the oil over medium-high heat in a large frying pan. Toss in the aubergines and cook them off until they brown a little. Add the sauce and heat through. Just before serving, tear up the mozzarella and add it to the pan, and let it melt a little. Garnish with fresh basil if you like that sort of thing.

2 comments:

Phillipa Loewen said...

Should the aubergine be crunchy? (Had to look up what it was as I could not rememeber what they call them here) I'm a little sad that my memory is so bad.....

Lisa Durbin said...

Ah sorry, I put "eggplant" in the blog title but not in the recipe. Eggplants will always go soft when you cook them, but really, cook them for however long you'd like. I prefer when they go a little brown and soft.