Eggplant Ragu Pasta - San Remo
Cut eggplants into 1cm thick discs and lay out onto baking trays with baking paper. Sprinkle some salt over eggplants and lightly coat in olive oil.
Ingredients
- 500g San Remo No. 29 Large Shells
- 1kg eggplant
- 1 brown onion
- 1 carrot
- 3-4 stalks of celery
- Small bunch of rosemary
- Small bunch of thyme
- 3 cloves garlic
- 1 lemon
- 400g tomatoes (passata or tinned chopped)
- 1L vegetable stock
- Salt
- Olive oil
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