Skip to main content

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.

Ingredients:
  •  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
Labels:

Comments

  1. Raineys Crochet 13 August 2013 at 21:18

    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
    http://lollikelly.blogspot.co.uk/

    ReplyDelete
  2. Patrizia14 August 2013 at 09:40

    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

    ReplyDelete

Post a Comment

Popular posts from this blog

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table. Ingredients: 1 can of chickpeas 1 carrot 2 shallots 1 large egg 2 tbsp breadcrumbs Salt & pepper Ground Cumin Cayenne Pepper Grate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside.         Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs unt...
7 comments
Read more

3-Tier Salted Caramel Chocolate Fudge Cake

It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!  Ingredients: (Serves 24-28 portions) Sponge (by Peggy Porschen) 250g plain chocolate 335ml milk 570g soft light brown sugar 210g butter, softened 4 large eggs 365g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda pinch of salt 15g cocoa powder Salted Carmel Buttercream (by Ren Behan) 250g butter, softened 500g icing sugar 3 tbsp. caramel sauce Ganache 150ml double cream 175g plain chocolate 1 tbsp. caramel sauce Preheat oven to 160C. Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the cris...
2 comments
Read more

Crispy Baked Potatoes with Rosemary & Parmesan

This side dish goes with anything and happens to be a childhood favourite of mine... Ingredients: (Serves Four) 1kg, Maris Piper Potatoes Extra Virgin Olive Oil Rosemary 1 clove of garlic, whole   Salt & Pepper Parmesan, grated Preheat oven to 200C - with the baking tray inside. Wash and peel the potatoes. Cut the potatoes into small pieces and dry with kitchen towel. Take the heated baking tray from the oven and place on the hob (medium heat) adding a generous drizzle of olive oil, potatoes, salt, pepper, garlic and rosemary. Mix well making sure the potatoes are well coated. Roast in the oven for at least 35mins, during that time turn the potatoes regularly with a spatula to ensure an even colour. Add the grated Parmesan and roast for another 5-6mins. Remove the potatoes from the oven, season to taste, then serve. For a touch of naughtiness add some tasty diced pancetta, delicious!     Tried It? Like...
2 comments
Read more