This is a perfect accompaniment to any protein - we often have a batch of this in the freezer for quick dinners.
Makes 4 portions.
Without mascarpone, each portion contains:
111 Calories / 7.3g Carbs / 3.1g Protein / 7.7g Fat
With mascarpone, each portion contains:
222 Calories / 8.1g Carbs / 4.3g Protein / 19g Fat
30g Butter or 30ml Olive Oil
1/2 - 1 tsp Garlic Puree or 3-4 Garlic Cloves, finely chopped
200g Aubergine, diced
200g Courgette, diced
100g Leek or Shallots, chopped
400g (1 tin) Tinned Chopped Tomatoes
1 tsp Dried Basil or 10-12 Basil Leaves
Optional: 100g Mascarpone Cheese
Salt & Pepper to taste
Heat the butter / oil in a large pan and add the garlic. Fry over a gentle heat for 1-2 minutes.
Add the aubergine, courgette & leeks. Fry for around 5 minutes over a medium heat until the vegetables begin to soften and slightly brown.
Add the chopped tomatoes & herbs and cook for 1-2 minutes on a high heat.
Once the sauce begins to bubble, reduce the temperature and allow to simmer for 15-20 minutes.
Allow the sauce begin to thicken over the gentle heat and then add the mascarpone if you're using it. Stir this in well.
Season to taste and add some spice if required :)