Perfect for veggie lovers and comfort food enthusiasts alike! We’ve put veg front-and-center in this Veggie ragu with cheesy pap for a perfect weeknight meal. Savour the rich flavours of our hearty veggie ragu, packed with a medley of fresh vegetables and aromatic herbs.
Veggie ragu with cheesy pap
Ingredients
- Veggie ragu
- ¼ cup vegetable oil
- 2 large brinjals, cubed
- 1 onion, thinly sliced
- 3 cloves garlic, miced
- 1 tbsp tomato paste
- ¼ cup red wine
- 1x400 g can chopped and peeled tomatoes
- 1 tbsp chopped oregano
- 1 bay leaf
- ⅓ cup water
- 1 tsp sugar
- Cheesy pap
- 4 1/2 cups boiling water
- 1 cup maize meal
- 1 tbsp butter
- ⅓ cup grated white cheddar cheese
Instructions
For the Veggie ragu
Heat up the oil in a pan over medium heat. Cook the brinjal until golden on all sides. Remove and set aside.
In the same pan, add the onions and cook until softened and translucent, about 3 minutes. Add garlic and cook for another minute. Add the tomato paste and brinjal. Cook for 2 minutes, then deglaze the pot with the wine; cook for 1 minute. Add remaining ingredients and simmer for 5 minutes. Season to taste.
For the cheesy pap
Place water in a pot and whisk in maize meal; cook until thickened and cooked through. Remove from the heat and stir in butter and cheese.
To serve
Spoon cheesy pap into serving bowls and top with eggplant ragu. Garnish with fresh coriander if desired
Made this delicious recipe? Tag us @foodandhomesa #CookingWithFH on Instagram
ALSO SEE: Chef nono mtshalis short rib ragu
Recipes and Styling: Jezza-Rae Larsen
Photography: Chanelle Naudt
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.