Ingredients: |
Ingredients: 2 Aubergines – chopped into chunks
3 Tbsp Olive Oil
1 Onion – sliced
2 Cloves of Garlic
1 Punnet of Chestnut Mushrooms – chopped into chunks
2 Red Peppers – chopped into chunks
Around 8-10 Baby Tomatoes – halved (optional, but nice)
1 Jar of vegan-friendly passata sauce (I use Lloyd Grossman’s Tomato and Basil Sauce),
1 Tin Chopped Tomatoes
1 Tin Kidney Beans (to add even more flavour use the ones in chilli sauce)
1 Tbsp Mixed Herbs (add to taste)
1 Tbsp Balsamic Vinegar
1 Tbsp (a splash) of Red Wine (optional - check it’s vegan)
1 Tsp Crushed Chilli’s (or to taste)
Salt and Pepper to taste
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Directions: |
Directions:Chop up all your veg except the aubergine so you’ve got it ready.
Heat 1 tablespoon of olive oil in a large pan.
Chop up one aubergine and add to the pan. Fry until it goes golden. (Aubergine soaks up all the oil and goes golden). Remove from the pan.
Add another 1 tablespoon of oil – chop the other Aubergine and do the same thing. Remove from the pan.
Add the final tablespoon of Olive Oil and add onion, garlic, red pepper, mushrooms, tomatoes (if using). Cook for about 3 mins.
Add the aubergine.
Add the passata, tinned tomatoes, kidney beans, herbs, balsamic vinegar, red wine (if using), crushed chillies. Give it a good stir. Add salt and pepper to taste.
Simmer for about 30 minutes, stirring regularly – until all the veg is nicely cooked and soft – and the sauce is lovely and thick and sticky.
Serve with rice (I put a vegetable stock cube in with the water to give the rice a bit of flavour). |
This recipe for Aubergine and Mushroom Chilli is from