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Categories:
onions garlic vegetable stock cubes tomatoes eggplants mushrooms red pepper tomatoes olive oil salt basil
Viewed: 34 - Published at: 9 years agoIngredients
- 3 onions
- 3 garlic cloves
- 2 vegetable stock cubes
- 800 g tomatoes
- 2 medium eggplants
- 200 g mushrooms
- 1 red pepper (tinned works as well as fresh)
- 10 tomatoes, sun dried
- 2 tablespoons olive oil
- salt and pepper
- 12 teaspoon dried basil
Method
- Chop into small pieces.
- Not too fine or too chunky.
- Add olive oil to a deep pan and heat.
- Add onions and cook until softening over a medium heat.
- Chop (or crush) garlic and add to onions to cook.
- Wash eggplants and cut into 1/2 inch cubes, including the skin and add to the onions and garlic, stirring to cover with oil.
- Wash pepper and cut into small strips and add to the mix.
- Clean mushrooms and add either chunky slices or quarters to the pan.
- Increase heat for a couple of minutes and stir continuously, mixing everything up together.
- Add the tinned tomatoes and the stock cubes.
- Bring to the boil before covering the pan and reducing the heat to low.
- Leave to cook, checking and stirring every now and again.
- After approx 30 mins, clean the sundried tomatoes (if necessary) and chop each half into 3 or 4 pieces before adding them to the mix.
- Add a pinch of salt, plenty of freshly ground black pepper and the basil.
- Mix it all up and continue cooking without the lid for another half hour or so until everything is soft and a dark red/purple colour.
- If the mix is not soft or is still quite liquidy, continue cooking.
- Add any more salt and pepper if necessary.
