Sicilian Eggplant Bolognese

Matt’s Nonna is from Sicily so Matt created this recipe for the Thermomix which is really cool. I think every household in Australia appreciates and loves a good Bolognese. I was obsessed with it as a kid and would always order it at restaurants. Hope you like this different take on it.

Serves 4.

Ingredients:

*Please note this recipe uses the TM6 Blade Cover which can be found on The Mix Shop by clicking here - if you don’t have a Consultant, feel free to add Cale Byrne at the checkout*

• 100 grams raw almonds

• 4 garlic cloves

• 1 brown onion (quartered)

• 550 grams eggplant (cut into 3-4 cm pieces)

• 400 grams diced tomatoes

• 30 grams tomato paste

• 30 grams vegetable stock paste

• 150 grams red wine (or can use water instead)

• 100 grams tomato passata

• 2 tsp dried oregano

• 1/2 tsp dried chilli flakes (optional)

• 1/2 tsp ground cinnamon

• 1 packet of pasta (spaghetti, linguine etc)

• fresh parsley and/or basil to serve

• parmesan cheese to serve

1. Add almonds to TM bowl. Chop 3 seconds, speed 9. Pour contents into separate bowl, keep aside (it's fine if there are still a few chunks, add extra time on if you want a smoother consistency)

2. Without washing bowl, add garlic & onion. Chop 5 seconds, speed 5. Scrape down. Pour out into separate bowl.

3. Without washing bowl, place TM Blade Cover into place. Put onion & garlic back in TM bowl and add 350 grams of the eggplant (keep aside 200g for later). Add the tin tomatoes, tomato paste, vegetable stock, red wine (or water), tomato passata, oregano, chilli flakes & cinnamon. Place simmering basket on top of lid (instead of MC). Cook 1 hour, 98 degrees, reverse, speed 1.

4. Add remaining eggplant (200g) & chopped almonds. Cook 20 minutes, 98 degrees, reverse, speed 1 (simmering basket on top)

5. While this is cooking, prepare and cook your choice of pasta to serve with the eggplant Bolognese.

6. Pour contents on top of pasta. Optional: serve with your choice of cheese & parsley.

Tip: The Blade Cover stops the eggplant from being mushy and cooks the sauce perfectly in the first hour.

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