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Tuscan Aubergine Ragu with garlic and basil

This Italian Ragu leans on garlic and basil to do the heavy lifting. We steam the Aubergine for real depth, then bring it together in one pan.

4.4 from 530 cooks

Prep12 min

Cook12 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the garlic and basil elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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