Fregola with smoky aubergine nduja

Ingredients

• 3 tbsp olive oil
• 2 carrots, finely chopped
• 2 celery sticks, peeled and finely chopped
• 2 white onions, finely chopped
• 3 aubergines (about 750g)
• 3 garlic cloves, finely chopped
• 1 tsp fennel seeds
• 65g nduja
• 1 tbsp tomato purée
• 175ml red wine
• 400ml beef or vegetable stock
• 500g fregola
• handful of parsley, chopped
• grated parmesan and cooked kale (optional), to serve

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