Vegetable Stir Fry
|Olive oil||3 Tablespoon|
|Baby onions||8 , halved|
|Aubergine||1 , cubed (Eggplant)|
|Courgettes||8 Ounce, sliced (225 Gram, Zucchini)|
|Mushrooms||8 Ounce, halved (225 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Canned chopped tomatoes||14 Ounce (400 Gram, 1 Can)|
|Sundried tomato puree||2 Tablespoon|
|Ground black pepper||To Taste|
|Basil leaves||1 Tablespoon (For Garnish)|
1) In a large preheated wok, heat the olive oil and stir-fry the baby onions and aubergine for 5 minutes, or until they are golden and just begin to soft.
2) Stir in the courgettes, mushrooms, garlic, tomatoes and tomato puree and stir-fry for about 5 minutes. Then lower the heat and simmer for about 10 minutes, or until the vegetables are cooked.
3) Sprinkle with the black pepper, garnish with the fresh basil leaves and serve immediately.