Harissa Aubergine Ragu Recipe

Introduction

This Harissa Aubergine Ragu is a vibrant, spicy twist on a classic vegetable stew. Roasted aubergines blend beautifully with fragrant spices and a rich tomato sauce, making it perfect for a comforting meal. Serve it with pasta, rice, or crusty bread for a deliciously satisfying dish.

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 (for aubergines)
• 4 large aubergines, cut into 2.5cm discs then into roughly same-size cubes
• 2 tbsp olive oil (for sauce)
• 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, for serving)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6) and line a large baking tray with baking parchment. In a large bowl, mix garlic granules, dried oregano, paprika, fennel seeds, ground cinnamon, ground cumin, and 4 tablespoons olive oil. Add the aubergine cubes and toss well to coat evenly with the spice mixture.
2. Step 2: Spread the coated aubergines on the baking tray and roast for 30-35 minutes until they are browned and tender. Set aside once done.
3. Step 3: While the aubergines roast, heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the sliced onions with a pinch of salt and cook for 8-10 minutes until softened and translucent, but not browned.
4. Step 4: Add the sliced garlic to the onions and cook for 1-2 minutes, stirring frequently, until fragrant. Then stir in the rose harissa, passata, caster sugar, and a generous amount of salt and pepper.
5. Step 5: Reduce heat to medium and simmer the sauce without a lid for about 30 minutes, allowing it to thicken and the flavors to develop.
6. Step 6: Taste the sauce and adjust seasoning as needed. Remember the aubergines will add bulk, so be generous with salt and pepper.
7. Step 7: Stir the roasted aubergines into the sauce and cook together for an additional 10-15 minutes. If the sauce is too thick, add a little warm water or cover partially to adjust the consistency to your liking; a thick, jammy texture works well.
8. Step 8: Serve hot over pappardelle, rice, or with crusty bread or flatbreads. For extra richness, top with crumbled feta if desired.

Tips & Variations

• To enhance the smoky flavor, try lightly charring the aubergine cubes on a grill pan before roasting.
• Swap rose harissa for regular harissa or another chili paste if you prefer a spicier ragu.
• Add chopped fresh herbs like parsley or coriander just before serving for a fresh contrast.
• This ragu is excellent served with creamy polenta instead of pasta or rice for a different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to six days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to three months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of garlic granules?

Yes, fresh garlic can be used instead of granules. Use about 2 cloves minced for the spice mix, and adjust the rest of the recipe accordingly to maintain the desired garlic flavor.

Is this dish suitable for vegans?

Absolutely. The main recipe is vegan-friendly. If you choose to add feta on top, simply omit it to keep the dish fully vegan.

Harissa Aubergine Ragu Recipe

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★★★★★

5 from 87 reviews

This Harissa Aubergine Ragu is a vibrant and flavorful vegetarian dish featuring roasted aubergine cubes infused with a rich, spiced harissa tomato sauce. The ragu is slow-cooked to develop a jammy, concentrated consistency, making it perfect to serve with pappardelle, rice, crusty bread, flatbreads, or topped with crumbled feta for a delicious standalone meal.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spice Mix and Roasted Aubergine

• 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 roughly cubed

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
• Salt and pepper, to taste

To Serve (optional)

• Pappardelle, rice, crusty bread, flatbreads, or feta

Instructions

1. Preheat and prepare the aubergines: Heat the oven to 200°C (180°C fan or gas mark 6) and line a large baking tray with baking parchment for easy cleanup. In a large bowl, combine the garlic granules, dried oregano, paprika, fennel seeds, ground cinnamon, ground cumin, and 4 tablespoons of olive oil. Add the cubed aubergines and toss thoroughly using your hands to coat evenly with the spice mixture.
2. Roast the aubergines: Spread the coated aubergine cubes on the prepared baking tray in a single layer. Roast in the preheated oven for 30-35 minutes until the aubergines are browned and tender. Remove from the oven and set aside.
3. Cook the sauce base: Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the thinly sliced onions with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until the onions are softened and translucent but not browned.
4. Add garlic and harissa: Add the sliced garlic cloves to the onions and sauté for 1-2 minutes until fragrant, stirring regularly to prevent burning. Incorporate 1 heaped tablespoon of rose harissa, then pour in the passata and add 1 heaped teaspoon of caster sugar. Stir well to combine all ingredients. Season generously with salt and pepper.
5. Simmer the sauce: Reduce the heat to medium. Let the sauce cook uncovered for about 30 minutes, allowing it to reduce and thicken. Stir occasionally to prevent sticking.
6. Combine aubergines and sauce: Add the roasted aubergines to the reduced tomato sauce. Stir to combine and continue cooking for another 10-15 minutes. Taste and adjust seasoning, adding more salt, pepper, or a little warm water if you prefer a looser consistency. The sauce should be rich and jammy.
7. Serve: Serve the harissa aubergine ragu with your choice of pappardelle, rice, crusty bread, or flatbreads. Alternatively, top with crumbled feta for a satisfying vegetarian main dish. Store leftovers in the fridge for up to six days.

Notes

• For extra depth, you can toast fennel seeds before mixing into the spice blend.
• Adjust the amount of harissa according to your preferred spice level.
• This dish pairs wonderfully with cool, creamy accompaniments like yogurt or feta cheese to balance the heat.
• Use thick, ripe aubergines for the best texture and flavor.
• Leftovers taste even better the next day as the flavors continue to develop.

Keywords: harissa, aubergine, eggplant, ragu, Mediterranean, vegetarian, roasted vegetables, spiced tomato sauce