Friday, June 3, 2011

Week 73 Day 5

Devilled mushrooms and aubergines
Serves 4 : Very easy : Quick
1 Tblsp olive oil
1 large onion, thinly sliced
1 tsp crushed garlic
1 small green chilli, finely chopped
1 large aubergine, peeled and chopped
200gm brown mushrooms, sliced
200gm button mushrooms, sliced
4 Tblsp tomato paste
½ cup dry red wine
2 ½ cups strong vegetable stock
1 tsp fresh thyme, finely chopped
2 Tblsp corn flour

Heat the oil in a large saucepan.
Add the onion, chilli and garlic and stir-fry until the onion softens.
Toss in the aubergine and mushrooms and continue to stir-fry for another 5 minutes.
Pour in the wine, tomato paste, thyme and stock and stir well.
Bring to a boil and then reduce the heat and simmer, uncovered, for 30 minutes.

Mix the cornflour to a paste with a little cold water.
Add to the pan and stir well.
Allow the sauce to thicken, stirring occasionally.

Serve with spinach and mashed potato or soft polenta.

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