Aubergine And Vegetable Sauce Recipe

About this recipe

A hearty and flavorful turkey and vegetable sauce, perfect for a satisfying dinner. This kosher-friendly recipe is packed with fresh vegetables and seasoned with Italian herbs for a delicious meal.

Ingredients

• 314 ml Aubergine Slice La Contadina 314 Ml
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 400G Italianavera Chopped Tomatoes, 400G
• 30G Dried Sliced Shiitake Mushrooms, 30G
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 50G Pepper Black Ground BWFO
• 140G Greenfields Mixed Herbs, 140G
• 250 Ml Belazu Lemon Infused Extra Virgin Olive Oil

Instructions

1. 1. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add 8 shiitake mushrooms, sliced, and cook until browned. Transfer the mushrooms to a large stock pot, including any juices.
2. 2. In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium eggplant, diced, and 1 zucchini, diced. Cook until lightly browned, then transfer to the stock pot.
3. 3. Heat 2 tablespoons of olive oil in the skillet over medium heat. Add 2 onions, diced, 1 carrot, diced, 2 celery stalks, diced, and 1 red bell pepper, diced. Sauté until the vegetables are just beginning to soften, about 5-7 minutes. Transfer to the stock pot.
4. 4. Add 4 cloves of minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons mixed Italian herbs, and 1 can (400 g) of diced tomatoes to the stock pot. Stir well to combine all ingredients.
5. 5. Place the stock pot over medium-high heat and bring the mixture to just under a boil. Reduce the heat to low, cover, and let it simmer for at least 2 hours, stirring occasionally to prevent sticking.
6. 6. Taste and adjust seasoning with additional salt and pepper if needed. Serve the sauce warm over your choice of pasta or as a topping for other dishes.