(C) Mowie Kay
The key to the success of this recipe is the browning of the aubergine and onions. They should be golden and caramelised to give this dish its full flavour, so it’s worth taking your time overcooking them. Wonderful served over pasta, with gnocchi or polenta, or simply with crusty bread to scoop it up.
Cook’s Tip
This recipe freezes really well. Divide into portions of 200 g. per person.
Next, why not try more fast, simple dinner recipes from the House & Garden recipe archive?
This is an extract from Pulse: Modern recipes with beans, peas & lentils by Eleanor Maidment
