Italian aubergine, mushroom and tomato recipe

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  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.