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Aubergine Funghetto

After my overcooked lasagne overloaded with béchamel sauce from a café near work for lunch I am in great need of a light dinner! This dish is an extremely versatile one, it makes for a tasty pasta sauce, a light main served with grilled polenta slices, a scrumptious bruschetta topping and a side dish. Super quick, super easy just what I need for a weekday evening meal.


  •  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
Give the aubergines a good wash then cut into chunks and put them in a colander with a generous handful of salt to remove its natural bitterness, set aside for 15mins.

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!

Tried It? Liked It? Tweaked It? Let me know!
Patz x


  1. This looks amazing! Actually looks quite easy to make too! I am cooking for my in laws this weekend, I might have to use this for a starter!

    Lorraine xx

  2. It's probably one of the easiest dishes I make... I hope the in-laws enjoy it. TOP TIP: If you can't get the Italian mushrooms it's also scrumptious with chopped black olives and capers too! xx


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