Hidden Vegetable Ragù {Vegan, Kid Friendly}

1. 1

   Bake eggplant in the oven for 1 hour. Let cool slightly then remove skin and put flesh into a small bowl. Set aside.

2. 2

   Heat 1 tbsp olive oil in a cast iron pan. Add mushrooms and cook until fragrant and any juices released from the mushrooms have evaporated. Transfer mushroom pieces to a bowl and set aside.

3. 3

   Add a little olive oil to the pan you used for the mushrooms and add the onions. Cook over a medium heat until onions start to caramelise then add celery and carrot and cook until carrot starts to soften.

4. 4

   Add red wine to the pan and let cook for 5 minutes before adding the garlic, parsley and thyme. Once that has been mixed through, add the tomato paste and tomatoes. Season with salt.

5. 5

   Simmer for 15 minutes, stirring occasionally, until liquid has reduced and tomatoes have softened.

6. 6

   Serve with some freshly cooked polenta or enjoy it with pasta.

7. 7

   NOTE: Bring 3 cups of water to the boil. Add salt and 3/4 cup polenta. Stir continuously until polenta thickens then remove from heat. Add 1 tbsp olive oil and 1/4 cup nutritional yeast flakes.

* Per serving · 4 servings · Values may vary.