Need: 2 shallots, half onion, 2 fresh red chillis, 4 garlic cloves, small handful mushrooms, 100g lean beef, half tin of tomatos, 3 small eggplants, generous handful of fresh basil, 2 tbsp of red wine vinegar, pinch of brown sugar, dried red chilli flakes, Whole wheat Organic pasta, Olive Oil.

1. Finely chop the garlic, shallots, fresh chillis and onion.

2. Slice the eggplant, in a bowl coat in olive oil, salt and pepper.

3. Heat oilve oil on  a medium heat, turn on your grill to it’s highest setting.

4. Add the garlic, shallots, fresh chillis and onions to the oil, stir.

5. Put the eggplant in the grill, turn when nicely browned.

6. Add red wine vinegar to the onion and garlic mix, let it reduce.

7. Put water onto boil for your pasta.

8. Finely chop your beef, add and cook on a high heat.

9. Finely slice your mushrooms and stir in.

10. Open your tin of tomatos, fresh ones are even better if you have 1 large tomato, and in a bowl blend or using your hands mush well.

11. Add the tomatos, stir well and add half a cup of water, leave to simmer while your pasta cooks.

12. Add a little water from your pasta cooking, taste and season well with salt, pepper and the red chilli flakes.

13. When the paste is done, drain and put in your plates, pour over the sauce and share the roasted eggplants.

14. Throw in the fresh basil before serving.

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