Serves 2–4
Ingredients:
- 2 aubergines
- 1 tbsp olive oil
- 1 pack meat-free sausages
- 1 white onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, finely chopped (was missing—assumed for mirepoix)
- 4 garlic cloves, minced
- 400ml red wine
- 400g crushed tomatoes
- 20g fresh parsley, chopped
- 20g parmesan, shaved
- Salt & pepper, to taste
Method:
1) Start by preparing the aubergines. Rub them all over with olive oil, salt, and pepper. Wrap each aubergine in foil and place on a hot grill (or in an oven at 200°C). Cook for 30–40 minutes, turning occasionally, until completely soft and smoky.
2) While the aubergines are roasting, make the ragù. In a large pan, heat a little oil over medium heat. Add the chopped onion, celery, and carrot, and cook gently until softened about 8–10 minutes. Stir in the garlic and cook for a minute more.
3) Pour in the red wine and let it reduce until it becomes syrupy, intensifying in flavour. Then add the veggie sausages, breaking them up with a wooden spoon. Fry until nicely browned and crumbly.
4) Add the crushed tomatoes, stir well, and bring to a gentle boil. Lower the heat and let it simmer for 15–20 minutes, or until the sauce has thickened slightly.
5) Once the aubergines are cooked, carefully unwrap them. Slice each one in half lengthwise and use a spoon to gently scoop out most of the soft flesh, creating a boat shape. Roughly chop the scooped-out flesh and stir it into the ragù.
6) Fill each aubergine half with the ragù mixture, then top with chopped parsley and generous shavings of parmesan.
7) Serve hot, with crusty bread or a side salad if desired. Enjoy!