Lentil and eggplant bolognaise

Step 1

In a large saucepan or high-sided frying pan, heat 2 tbsp of oil on a medium heat. Saute the onion for a few minutes until soft.

Step 2

Add the garlic and stir through, continue cooking. Add the eggplant, courgette and capsicum and increase the heat slightly. Cook for a few minutes.

Step 3

Add the lentils and tomatoes. Increase the heat slightly again, so it's on a medium-high heat. Continue cooking, about 5 minutes, then add the wine and the tomato paste. Add the herbs, roughly chopped and stir through.

Step 4

Reduce heat to a simmer, then cover and simmer for about 10 minutes. Meanwhile, cook the pasta in a large pot of salted, boiling water.

Step 5

Remove lid, taste, and season accordingly. Serve on spaghetti with parmesan, and additional fresh herbs.