Italian Sauces Recipes - Aubergine and Mushroom Sauce (Salsa di Melanzane e Funghi) Recipe

Ingredients  

• 15 g/1/2 oz/1 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp olive oil

• 1 large onion, chopped

• 1 large aubergine (eggplant), diced

• 100 g/4 oz mushrooms, cut into large pieces

• 4 tomatoes, skinned, seeded and chopped

• 15 ml/1 tbsp chopped fresh sage

• 15 ml/1 tbsp chopped fresh oregano

• Salt and freshly ground black pepper

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Method:

1. Heat the butter and oil and fry (sauté) the onion for 5 minutes.

2. Stir in the aubergine and mushrooms. Cook for 4 minutes and stir in the tomatoes.

3. Add the sage and oregano and season. Simmer gently for 20 minutes, stirring occasionally.

4. Serve with chops, steak or pasta.