Griddled Vegetable Ragu
Griddled vegetables take on a lovely smokey flavour and give this ragu a whole new added dimension. This dish is made of only vegetables but replicates a classic pasta ragu with griddled aubergines giving texture to the sauce and the griddled courgette acting as the pasta base.
Ingredients
¼ aubergine, roughly diced
1 courgette, sliced
¼ red onion, roughly diced
1 clove garlic, sliced
½ tin chopped tomatoes
Olive oil
Salt & pepper
Recipe
Toss the aubergine and courgette in a splash of olive oil and salt then griddle (griddle the aubergine first).
Meanwhile, pan fry the onion in a splash of olive oil and add the aubergine chunks once griddled. As soon as the onion starts to colour, add the garlic and after a further minute, add the chopped tomatoes. Simmer for a few minutes to thicken the sauce and season well with salt and pepper.
Once the courgettes are griddled, arrange them on a plate and top with the aubergine ragu.