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Harissa aubergine ragu

Two servings of harissa aubergine ragu

Harissa aubergine ragu

Name: Harissa aubergine ragu
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 tbsp garlic granules; 1 tbsp dried oregano; 2 tsp paprika; 1 tsp fennel seeds; 1 tsp ground cinnamon; 1 tsp ground cumin; 4 tbsp olive oil; 4 large aubergines cut into 2.5cm discs then into cubes roughly the same size; 2 tbsp olive oil; 2 onions thinly sliced; 6 large garlic cloves thinly sliced; 1 heaped tbsp rose harissa; 700g jar passata; 1 heaped tsp caster sugar; pappardelle, rice, crusty bread, flatbreads or feta (optional)

Sabrina Ghayour

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 1 hr

A star rating of 4.9 out of 5.18 ratingsRate

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Rustle up this ragu to serve with your favourite sides. You can use it in so many ways – toss with pasta, or serve a bowlful with bread or rice

Freezable

Gluten-free

Healthy

Vegan

Vegetarian

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Easy soft flatbreads

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Cornbread

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What I really love about this dish is you can use it in so many different ways. Throw it over pasta — the Sicilians love pasta with aubergine — or you can just have it with bread, like naan or rice, or even fill a pie with it.

Ingredients

Nutrition

Units:

MetricUS

1 tbsp garlic granules
1 tbsp dried oregano
2 tsp paprika
1 tsp fennel seeds
1 tsp ground cinnamon
1 tsp ground cumin
4 tbsp olive oil
4 large aubergines

cut into 2.5cm discs then into cubes roughly the same size

For the sauce

2 tbsp olive oil
2 onions

thinly sliced
6 large garlic cloves

thinly sliced
1 heaped tbsp rose harissa
700g jar passata
1 heaped tsp caster sugar

To serve

pappardelle, rice, crusty bread, flatbreads or feta (optional)

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Nutrition: Per serving (8)

kcal159
fat10g
saturates1g
carbs11g
sugars9g
fibre7g

high
protein4g
salt0.15g

Method

step 1

Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Mix the spices together in a large bowl with the oil. Add the aubergines and toss well to coat using your hands. Roast for 30-35 mins until browned and tender. Set aside.
step 2

Meanwhile, for the sauce, heat the oil in a large saucepan over a medium-high heat. Add the onions and cook for 8-10 mins with a pinch of salt until softened and translucent but not coloured. Add the garlic and cook for 1-2 mins, stirring regularly, until fragrant. Next, add the harissa, passata, sugar and a generous seasoning of salt and pepper, and stir well. Reduce the heat to medium and cook without a lid for 30 mins.
step 3

Once the sauce has reduced, taste for seasoning and adjust accordingly – you’ll need generous seasoning because you will be adding a lot of aubergines.
step 4

Add the aubergines to the pan, stir and cook for a further 10-15 mins, then season to taste. You can always increase the volume of sauce by placing a lid on the pan or adding a little warm water until you have your desired consistency. I like it quite jammy and concentrated.
step 5

Serve with pasta, rice, crusty bread or flatbreads, or top with feta and eat as a standalone dish. Will keep in the fridge for up to six days.

Recipe tip

If serving with pasta, to make the sauce extra silky, stir in a generous knob of butter at the end and toss with the pappardelle.

Take this dish to the next level by making your own pasta.

Recipe from Good Food magazine, September 2025

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A star rating of 4.9 out of 5.18 ratings

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