Penne bolognaise with brinjal

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4 servings Prep: 25 mins, Cooking: 35 mins
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By Food24 July 06 2015
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Ingredients (12)

1 aubergine — large
10 ml salt — fine
30 ml fresh chillies — 573
1 onion — chopped
1 carrots — grated
300 g mince
30 ml meat spice
15 ml tomato paste
1 tinned tomatoes — chopped with garlic
100 ml stock
400 g pasta — cooked
fresh basil
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Method:

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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