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 ...
"I don’t believe in the dreaded detox nor do I believe in diets, they are both evil and bad for the soul. Food is a major pleasure in life and should be treated with the love and respect it deserves! For me it's all about BALANCE, fresh ingredients and an occasional side of naughtiness."