Patz's Pantry

If bored of the usual side dishes of bland vegetables this should tantalise those taste buds.  This dish can be served either as a starter with a juicy mozzarella or as a side for your main - to be served at room temperature. Ingredients: (Serves 3-4) x3 large aubergines Generous helping of fresh mint 1 clove of garlic Balsamic Vinegar Extra virgin olive oil Give the aubergines a good wash then slice into 0.5cm thick circular slices, put in a large bowl sprinkling each layer with salt to remove its natural bitterness, set aside for 15-20mins. Preheat oven* at 200C. Finely chop the mint and cut the garlic clove into quarters, set aside. Rinse off the salt from the aubergines then squeeze approx. 5-6 slices in-between the palm of your hands to remove the excess water. Brush the aubergines with a little olive oil and place on a grill and cook for about 10mins turning at half-time. Soak each slice of aubergine in balsamic vinegar t...

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 ...