Harissa aubergine ragu

Instructions

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1. 1 Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Mix the spices together in a large bowl with the oil. Add the aubergines and toss well to coat using your hands. Roast for 30-35 mins until browned and tender. Set aside.
2. 2 Meanwhile, for the sauce, heat the oil in a large saucepan over a medium-high heat. Add the onions and cook for 8-10 mins with a pinch of salt until softened and translucent but not coloured. Add the garlic and cook for 1-2 mins, stirring regularly, until fragrant. Next, add the harissa, passata, sugar and a generous seasoning of salt and pepper, and stir well. Reduce the heat to medium and cook without a lid for 30 mins.
3. 3 Once the sauce has reduced, taste for seasoning and adjust accordingly – you’ll need generous seasoning because you will be adding a lot of aubergines.
4. 4 Add the aubergines to the pan, stir and cook for a further 10-15 mins, then season to taste. You can always increase the volume of sauce by placing a lid on the pan or adding a little warm water until you have your desired consistency. I like it quite jammy and concentrated.
5. 5 Serve with pasta, rice, crusty bread or flatbreads, or top with feta and eat as a standalone dish. Will keep in the fridge for up to six days.