After having an extended dinner Saturday night, I didn't think I was going to be able to eat today. Surprise, surprise, the hunger came. This was made for a very quick but late lunch today. Kind of verged into dinner. It was made from whatever I could find in the fridge and cupboards ahead of Monday grocery shopping. I have made a ragu similar to this one before and really liked it. So, this time I remembered to write it all down before it got forgotten again. Don't skimp on the parmesan and it really adds flavour to the dish.
1 Large eggplant, sliced into rounds and cut into quarters
2 1/2 Cups/250 grams of fresh button mushrooms, quartered
1 leek, halved lengthways and thinly sliced
4-5 Cloves of garlic crushed
2 Tablespoons of capers
Sea salt and black pepper
1 16 oz/400 gram tin of good quality chopped tomatoes
1 teaspoon of dried oregano
1/2 Teaspoon of dried rosemary
Small bunch of fresh chopped basil
3/4 Cup/75 grams of fresh grated parmesan cheese
In a large skillet set over medium heat, add the olive oil and garlic. Stir for a minute and add the leeks, mushrooms and eggplant. Cook over a medium to high heat for about 12-15 minutes, stirring regularly. The vegetables should be well cook and nice and soft. Add in the capers and cook for a further few minutes. Add the chopped tomatoes, oregano, rosemary, basil, salt and pepper. Stir really well and leave to simmer over a low heat for a couple of minutes. Add in the parmesan cheese, reserving a little for the topping off the dishes. Stir really well and remove from heat. We served this today over penne pasta, but you could use whatever pasta you prefer. Serve it topped with fresh parmesan and basil.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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