Eggplant pan

Ingredients for 4 servings:

• 750 g eggplant(s)
• 250 g mushrooms, fresh
• 3 shallots (alternatively 5 spring onions), diced
• 1 garlic clove(s)
• 3 tbsp tomato paste
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 250 g sausage (mortadella), cut into strips
• ¼ liter vegetable broth
• 1 bunch of basil
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Antipasti and vegetable side dish

Wash the eggplants, slice them, drizzle with lemon juice, and let them rest for 15 minutes (do not drain). Gently heat the olive oil in a large pan and sauté the diced shallots. Peel and dice the garlic, and add it. Sauté the eggplant slices. Then add the tomato paste and vegetable stock. Clean and slice the mushrooms, add them, and season to taste. Simmer together for about 20 minutes over low heat. Then add the mortadella, which has been cut into strips. Wash the basil, spin it dry, and finely chop it. Sprinkle with the basil before serving. It’s perfect as an antipasti with white bread or as a vegetable side dish for Mediterranean dishes. It also works well without the mortadella as ratatouille.