Aubergine, Chestnut & Lentil Ragu

Instructions

1. Cut the Aubergine into 2cm chunks and pan fry until soft. Set aside. Whilst cooking, crush the chestnuts with the back of a fork.
2. Add oil to a frying pan and soften the onion on a low heat.
3. Once softened, add the garlic for 1-2 minutes, then add the tomato puree, allspice and paprika. Fry for 2 more minutes to release the spices.
4. Add the chestnuts, lentils, stock, tomatoes. Increase the heat then simmer until the stock thickens.
5. Serve with basil. Goes well on its own, with pasta or anything really!