Recipe Overview
- Author nameMary Dickon
- Recipe typeBudget
- Difficulty levelHard
- AllergensMilk, Seafood
- SeasonsChristmas, Easter, Halloween
- CuisinesEstonian
- CoursesDinners, Lunches, Side Dishes
Recipe Description
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Ingredients
- 1/4 cup extra virgin olive oil
- 1 leek white part only, sliced
- 200g button mushrooms, sliced
- 1 small eggplant, diced into 1cm pieces
- 1/2 cup dry red wine
- 380g can tomato puree
Steps
- Preheat oven to 220C fan-forced. Grease 2-litre-capacity, 22cm x 25cm baking dish.
- Heat 1/3 the oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 2 minutes or until softened.
- Add mushroom, eggplant and fennel. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add wine. Simmer for 3 minutes or until reduced by half.
Nutritions
- 1240 kj
- 4 g
- 3 g
- Fat Total 7 g
- 24 g
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Nina Tania says: 2018-10-27 at 15:40
This is my mother \’s wonderful lasagna recipe. It has been a favorite in our family for years!