This is a veggie ragu that has depth and a light edge from the ripe tomatoes. It’s great for pasta but also fab to use in a lasagne, as a sandwich filling or – even better – with eggs as a shakshuka, or just on toast. It freezes well, so make a double batch and save some for stress-free suppers when the weather is colder. SERVES 4 PREP 10 mins COOK 1 hr 15 mins EASY vegetarian | ❄ 3 aubergines, cut into 4-5cm pieces 1 tbsp olive oil 2 red onions, thinly sliced 2 carrots, chopped 2 celery sticks,