Lentil and eggplant ragu - Better Homes & Gardens Australia

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, minced
• 2 sticks celery, finely chopped
• 1 carrot, sliced into 1cm-thick rounds
• 1 eggplant, diced into 1cm cubes
• 1 cup red wine
• 1/2 cup tomato paste
• 750ml vegetable stock
• 375g pack whole green lentils, rinsed
• 400g can chopped tomatoes
• 6 basil leaves, torn, plus extra, to serve
• 1 fresh bay leaf
• 1 Tbsp balsamic vinegar
• 1 Tbsp brown sugar
• Sea-salt flakes and freshly ground
• black pepper, to season
• Cooked penne, to serve
• Shaved parmesan, to serve