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Ingredients

• 2 aubergines, cut into long strips the thickness of a pound coin

• 2 tbsp vegetable oil

• 100ml/3½fl oz extra virgin olive oil

• 250g/9oz button mushrooms, or chestnut mushrooms, halved

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 2 tbsp tomato purée

• 100ml/3½fl oz red wine

• 100ml/3½fl oz vegetable stock

• 4 tomatoes, chopped

• 1 tbsp fresh thyme leaves

• 200g/7oz buffalo mozzarella, torn into pieces

• green salad, to serve

Description

Recipe Uses 2 Aubergines, Cut Into Long Strips The Thickness Of A Pound Coin, 2 Tbsp Vegetable Oil, 100ml/3½fl Oz Extra Virgin Olive Oil, 250g/9oz...

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