Recipe Overview
- Author nameMary Dickon
- Recipe typeBudget
- Difficulty levelHard
- AllergensMilk, Seafood
- SeasonsChristmas, Easter, Halloween
- CuisinesEstonian
- CoursesDinners, Lunches, Side Dishes
- IngredientsRice, Vegetables
Recipe Description
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 leek white part only, sliced
- 200g button mushrooms, sliced
- 1 small eggplant, diced into 1cm pieces
- 1/2 cup dry red wine
- 380g can tomato puree
Steps
- Preheat oven to 220C fan-forced. Grease 2-litre-capacity, 22cm x 25cm baking dish.
- Heat 1/3 the oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 2 minutes or until softened.
- Add mushroom, eggplant and fennel. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add wine. Simmer for 3 minutes or until reduced by half.
Nutritions
- Energy 1240 kj
- Fat Total 4 g
- Protein 3 g
- Fibre 7 g
- Saturated Fat 24 g
Similar recipes
More chef recipes
Nina Tania says: October 27, 2018 at 3:40 pm
This is my mother \’s wonderful lasagna recipe. It has been a favorite in our family for years!