Eggplant, Lentil and Olive Ragu

Ingredients

• 250g farfalle pasta (see note 1 for GF)
• 200g canned brown lentils, drained and rinsed
• 20g basil, leaves roughly torn
• 15g shaved parmesan (see note 2 for DF or VG)
• 3 tomatoes, chopped
• 2 Lebanese eggplants, chopped into 2 cm cubes
• 1 sprig rosemary, leaves finely chopped
• 2 tbsp kalamata olives, drained and rinsed
• 1 clove garlic, crushed
• 1 brown onion, finely chopped
• ½ cup water
• 1 tsp brown sugar
• Extra virgin olive oil
• Pepper

Methods

1. Boil a pot of water and cook pasta according to packet directions.
   
   NOTE 1: Use gluten-free pasta to make this recipe gluten free.
   
   
2. Heat oil in a stockpot over a medium heat. Add onion and cook, stirring occasionally until soft. Add eggplant, garlic and rosemary. Cook, stirring for about 5 minutes, or until browned.
3. Add lentils, tomatoes, sugar and water. Season with pepper. Simmer, covered, stirring occasionally for about 12–20 minutes, or until thickened. Stir in olives.
4. Serve pasta topped with ragu, basil and parmesan. Enjoy!
   
   NOTE 2: Omit parmesan to make this recipe dairy free and vegan.

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.