Mushrooms, aubergines and courgettes

Funghi con Melanzane e Zucchine

Ingredients

1 packet of 250g sliced mushrooms

100g champignon or tinned mushrooms

1 medium aubergine, cubed

2 medium, courgettes thinly sliced

4 crushed garlic cloves

¼ pack of butter (50g, 2oz.)

¼ cup olive oil

1/3 cup dry red wine

Salt and black pepper

10 fresh basil leaves, finely chopped

Method

1.       Sprinkle cubed aubergine with salt and set aside for 1 hour

2.       Wipe off the salt and dry the aubergines

3.       Heat half the olive oil with the butter in a large pan and fry the garlic

4.       When the garlic turns colour, add all the mushrooms and fry on a low heat for 10 minutes, add red wine as necessary to preserve the liquids.

5.       Set aside the mushrooms

6.       Heat the rest of the oil in the pan and fry the aubergine and courgettes ,season with salt and pepper and cook for 5 minutes

7.       Add the mushrooms to the pan and cook for 7 minutes more.

8.       Remove from the stove and sprinkle with basil leaves

Serve hot or cold

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