Mediterranean veggie pasta sauce

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• ⅜ Aubergine

• knife
• Chopping board
• frying pan

Cut the aubergine into half inch thick slices and add to a wide based pan

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• ¾ tbsp olive oil

Drizzle the aubergine with the olive oil and brown off to get colour.

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• ¾ cloves garlic

Finely dice the garlic cloves and add to the pan before the aubergine is fully browned.

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• ⅜ Courgette

Slice the courgette into 1 cm thick rounds and add to the pan.

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• spatula

Using a spatula, remove the browned aubergine rounds and dice into roughly 1cm square chunks.

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When the courgettes are browned, remove from the pan and do the same as with the aubergine.

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• ⅜ onion

Dice an onion into rough medium sized pieces and add to the pan which still has the garlic in.

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• 1⅝ Mushrooms (chestnut or closed cup)

Once the onions are translucent, slice the mushrooms and then dice them, before adding to the pan.

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Re-add the aubergine and courgette to the pan and mix all of the contents well

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• ⅜ Can of whole peeled tomatoes
• 156 g Passata with onion and garlic

Open the carton of passata and add to the pan. Also open the can of tomatoes and using your fingers remove the cores and take them out of the pan along with any remaining skin.

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• 1¼ tsp mixed herbs
• salt
• pepper

Add the herbs and salt and pepper to taste.

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Allow to simmer and bubble until the tomatoes have fallen, and the other vegetables have softened. Mix all of the contents well.

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Serve with pasta or freeze for later!

Enjoy your meal!