Preheat oven to grill.Slice the brinjal into thin rounds, sprinkle salt over and leave to stand for 10 minutes. Pat dry, arrange on a greased baking tray and grill under a preheated element until golden brown and cooked. Heat a heavy-bottomed frying pan and fry the onion and carrots in the olive oil for about 5 minutes until soft and glossy. Add the mince and meat spices and brown, stirring continually with a wooden spoon to break the meat. Season with salt and pepper, then add the tomato paste and tomatoes. Cook for 2 minutes. Add the stock and simmer uncovered for 20 minutes. Add the grilled brinjals, stir in the pasta and heat through. Scatter a handful of torn sweet-basil leaves over, and serve with a salad.Text and image: Home magazine
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