Lamb and eggplant ragu

serves 8

Ingredients:

½ cup olive oil

2 onions, finely diced

2 medium eggplants, cut into ½in (1cm) dice

1lb (450g) lean lamb, cut into ½in (1cm) dice

6 garlic cloves, finely chopped

3 x 14oz (400g) cans chopped tomatoes

3 bay leaves

1 tbsp dried oregano

handful of flat-leaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based saucepan, add the onions, and cook over medium heat, stirring, for3 minutes. Add the eggplants and cook, stirring frequently, for 5 minutes or until starting to brown. Add the lamb, combine well, and cook, stirring frequently, for 5 minutes or until no longer pink.

2 Stir in the garlic and cook for 1 minute. Add the tomatoes, bay leaves, oregano, and parsley, bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. Taste and season with sea salt and freshly ground black pepper.

3 Let cool completely, then remove the bay leaves and discard. Divide the ragù evenly among 4 freezer bags, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then transfer to a saucepan and heat until piping hot. Serve with pasta or rice.

Lamb and eggplant ragu