Eggplant and mushroom Bolognese

Recipe thanks to The Heart Foundation

Ingredients

• 1 tablespoon olive oil 
• 1 onion, finely chopped 
• 2 cloves garlic, crushed 
• 1 medium (400g) eggplant, cut into 2cm cubes 
• 200g flat mushrooms, chopped 
• 140g tub (½ cup) no added salt tomato paste 
• 2/3 cup dried red lentils, rinsed  
• 400g can no added salt diced tomatoes 
• 3 teaspoons dried oregano leaves 
• 1 salt reduced vegetable stock cube, crumbled 
• 1 cup chopped fresh basil  
• 250g thin spaghetti (spaghettini) 
• ¼ cup freshly grated parmesan cheese, to serve 

Method

1. Heat oil in a large, deep, non-stick frying pan over a medium-high heat. Add onion and garlic. Cook, stirring for about 2 minutes, until softened.  
2. Add eggplant and mushrooms. Cook for about 5 minutes, stirring occasionally, until lightly browned. Add tomato paste. Cook, stirring a further 1 minute.  
3. Stir in lentils, tomatoes, oregano, stock cube and 3 cups water (see Tip). Bring to boil. Reduce heat and cover with lid. Simmer covered for 20-25 minutes, stirring occasionally, until thick. Remove from heat. Stir in basil. Season with pepper.  
4. Meanwhile, cook spaghetti in a large saucepan of boiling water as directed on packet until tender. Drain. 
5. To serve, spoon eggplant and mushroom Bolognese over spaghetti. Sprinkle with parmesan.  

Tips

• Eggplant and mushroom bolognese can be cooked 1 day ahead. Keep, covered in fridge or freeze for up to 1 month. Reheat in a large saucepan over a medium heat until hot. Add a little extra water to thin consistency, if required. 
• For added protein, replace regular spaghetti with high protein pulse spaghetti. Try serving over wholegrain bread or toast instead of spaghetti for a change. 
• Substitute water and stock cube with 3 cups Heart Foundation reduced salt vegetable stock (dressings and condiments category), if preferred.