Alive and Cooking

Eggplant and Mushroom Ragout

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1 kg mushrooms, cut in to quarters
1 large eggplant, cut in to 5cm cubes
1 brown onion, finely diced
1 crushed clove of garlic
1 tsp fresh thyme
2 x 425g cans Foodworks Best Buy crushed tomatoes
2 tbsp Foodworks Best Buy olive oil
400ml water
Salt & pepper to taste


Add olive oil to hot pan, fry eggplant for 2-3 minutes
Add mushrooms and fry for a further 2-3 minutes
Throw in onions, garlic & thyme and fry until the onions become translucent
Pour in tomatoes and water, bring to boil then turn down heat and simmer for 25 minutes
Season with salt & pepper to taste.

Eggplant and Mushroom Ragout