VEGGIE RAGOUT

I had some aubergines and tomatoes that needed eating up and ended up making the most umami, unctuous veggie ragout, which was perfect eaten during a thunderstorm.
To make it, I simply diced the aubergine and tomatoes and sautéed them down in some olive oil. I then threw in five garlic cloves that I’d smashed and peeled but not chopped, followed by generous glugs of both balsamic vinegar and Worcester Sauce (Worcester Sauce does of course contain anchovies so if you wanted to keep it vegetarian then Henderson’s Relish is an acceptable veggie and vegan alternative). I then put it in the oven at 150C for a good four hours, occasionally giving it a stir. Just before mixing with my pasta I stirred in a generous amount of grated Parmesan and it was as simple as that. And a note on the garlic; I was expecting to have to fish it out before eating but it turned out to have essentially melted away into the sauce which was a very welcome surprise.