English food writer Ella Mills says her Spicy Sun-Dried Tomato and Eggplant Ragu takes only 30 minutes and yields maximum flavor. It calls for walnuts, sun-dried tomatoes, onion, garlic, eggplant, flat-leaf parsley, and spaghetti or tagliolini. Mills uses a mini chopper to blitz some of the ingredients or chop them very finely. She starts by toasting the walnuts. She cooks the onion and eggplant in a frying plan and adds a ragu of sun-dried tomato and seasonings mix. She cooks everything together on a low heat for about 10 minutes, then adds the cooked pasta and some of its water, as well as the walnuts and parsley.
