Penne bolognese with brinjal

Home Magazine
Prep Time: 00:25
Servings: 4
Cooking Time: 00:35
  • 1 - carrot, grated
  • 300g - minced meat
  • 400g - pasta, cooked
  • 1 - large brinjal
  • 100ml - stock
  • 1 - onion, chopped
  • 15ml - tomato paste
  • 30ml - meat spices
  • 30ml - olive oil
  • 10ml - fine salt
  • 1 - tin chopped tomatoes with garlic
  • - fresh sweet-basil

Preheat oven to grill.

Slice the brinjal into thin rounds, sprinkle salt over and leave to stand for 10 minutes. Pat dry, arrange on a greased baking tray and grill under a preheated element until golden brown and cooked.

Heat a heavy-bottomed frying pan and fry the onion and carrots in the olive oil for about 5 minutes until soft and glossy. Add the mince and meat spices and brown, stirring continually with a wooden spoon to break the meat. Season with salt and pepper, then add the tomato paste and tomatoes. Cook for 2 minutes. Add the stock and simmer uncovered for 20 minutes. Add the grilled brinjals, stir in the pasta and heat through. Scatter a handful of torn sweet-basil leaves over, and serve with a salad.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For only R75 per month, you have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today.
Subscribe to News24