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Italian aubergine, mushroom and tomato recipe

Holly-cooks-Italian-aubergine-mushroom-and-tomatoes800webThis is a great supper, ideal when you need to eat in the next half an hour but want something fresh and easy. I serve it with pasta or sundried tomato and pumpkin seed polenta. I didn’t add parmesan but you absolutely could and also bacon if you need meat.
Holly-cooks-Italian-aubergine-mushroom-and-tomatoes-300web2 red onions
3 cloves of garlic
5 tbsp oil olive
1 aubergine/eggplant
200 g / 7 oz mushrooms
4 large tomatoes
110 g / 4 oz green pesto or another type of pesto
Salt and pepper
Handful of chopped parsley

Serves 4
Total carbohydrate per portion – 3 g

1. Finely chop the onions and crush the garlic. Sweat the onions in the oil in a large frying pan with a lid, after a minute or two add the garlic and cook over a medium heat until cooked, around eight minutes.
2. Cube the aubergine and roughly chop the mushrooms and tomatoes.
3. Add the aubergine to the onion and cook for a few minutes before adding the mushrooms, cook for a few minutes and then add the tomatoes. Put the lid back on and let it all cook down for five minutes.
4. When everything is cooked stir in the pesto and then taste and season.
5. Throw over the parsley just before serving.
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2 thoughts on “Italian aubergine, mushroom and tomato recipe

  1. This is fantastically tasty! I was after a quick recipe for a bring and share supper (cold dishes only!), that was to be prepared with two kids running round my legs. This fitted the bill perfectly. The bright colours and rough chopping even got the kids involved. I went with lemony green pesto to add a bit of sunshine on a rainy day. Super simple, super lovely. Thanks Holly.

    1. I love the image of you cooking with the kids running around. Lemony green pesto sounds like a great piece of sunshine on a dreary day!

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