Ingredients
– 1 cup diced mushrooms
– 1 medium aubergine, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (400g) crushed tomatoes
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt, to taste
– Pepper, to taste
Method
1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, cooking until softened.
2. Stir in the diced mushrooms and aubergine, cooking until they are tender.
3. Pour in the crushed tomatoes and vegetable broth, and mix in the dried oregano.
4. Season with salt and pepper according to your taste. Bring the mixture to a simmer and let it cook for about 20 minutes.
5. Serve the bolognese over pasta or on its own, enjoying your delicious meal.
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