- x3 large aubergines
- 400g vine tomatoes
- 1/2 jar of Italian marinated mixed mushrooms (optional)
- 2tbsp tomato puree
- Generous helping of fresh basil
- 1 red chilli - deseeded
- 1 clove of garlic
- Salt & pepper
- Extra virgin olive oil
Wash the tomatoes and cut them in halves then deseed the red chilli and slice finely.
Heat the olive oil and gently fry on a medium to low heat the clove of garlic and red chilli.
Squeeze and rinse off the salt from the aubergines then add to the pan, cook for about 10-12 minutes stirring often.
Remove the garlic clove, add the tomatoes, tomato puree and season with salt and pepper. Continue cooking for another 10-15 minutes stirring often.
To finish mix in the mushrooms and basil and serve hot.
TOP TIP: If you can't get hold of the Italian mushrooms it's also scrumptious with chopped black olives and baby capers too!