Eggplant and Lamb Ragu with Fettuccine

Method

1. To make the ragu, heat a fry pan on high heat and add 1 tbsp of oil.
2. Add the eggplant and fry, tossing occasionally, and allow the eggplant to go crispy and golden.
   
3. Place the eggplant on plate lined with paper towels to absorb the excess oil.
4. Add 1 tbsp of olive oil to the pan and add the onion, garlic and chilli and fry for a few minutes until the oil is infused and the onions start to soften.
5. Add the lamb mince and begin to brown. Once mince has browned, add the red wine and reduce by half.
6. Add the passata, basil and eggplant and simmer for 20-30 minutes on a medium heat until sauce becomes thick.
7. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions.
   
   
8. Add the pasta to the pan and a little of the cooking water and toss to combine. Season will salt and pepper.
9. Finish with a drizzle of olive oil and top with grated Parmigiano cheese.