1. Chop into small pieces. Not too fine or too chunky. 2. Add olive oil to a deep pan and heat. 3. Add onions and cook until softening over a medium heat. 4. Chop (or crush) garlic and add to onions to cook. 5. Wash eggplants and cut into 1/2 inch cubes, including the skin and add to the onions and garlic, stirring to cover with oil. 6. Wash pepper and cut into small strips and add to the mix. 7. Clean mushrooms and add either chunky slices or quarters to the pan. 8. Increase heat for a couple of minutes and stir continuously, mixing everything up together. 9. Add the tinned tomatoes and the stock cubes. Bring to the boil before covering the pan and reducing the heat to low. 10. Leave to cook, checking and stirring every now and again. 11. 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. 12. Add a pinch of salt, plenty of freshly ground black pepper and the basil. 13. 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. 14. If the mix is not soft or is still quite liquidy, continue cooking. 15. Add any more salt and pepper if necessary. ---------------------------------------------------------------------------
Nutrition
Ingredients
