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

Makes 1955 g.

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

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.


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.