Suitable for vegan, gluten free, vegetarian and dairy free diets.*

Makes 1955 g.

Ingredients

500 g	aubergine	2.5cm cubes, salt wash dry
125 ml	olive oil
200 g	onions
300 g	mushrooms
75 g	spinach
500 g	courgettes
400 g	tomatoes	chopped
30 g	parsley
	salt	to taste
	pepper	to taste

Instructions

Cut aubergine to 25mm cubes, Cut mushroom to 12mm strips Cut tomato to wedges Saute onions, add aubergine and peppers and saute till aubergine softens. Add chopped tomatoes and spinach courgette and salt & pepper. Taste. Just before serving, toss through chopped parsley.