Recipe by Clement Pedro
4T extra virgin olive oil, extra if needed
400g mixed mushrooms
Salt and freshly ground black pepper to taste
2 large brinjals, roughy cubed
1 red onion, roughly chopped
100g baby marrows, roughly cut into disks
2 carrots, peeled and finely diced
1 stalk of celery, finely diced, leaves included.
6 cloves garlic, finely chopped
1 stalk rosemary, leaves removed and finely chopped
1T freshly chopped thyme leaves
3T Woolies tomato paste with vegetable soffrito
2 x 400g tinned Mediterranean style tinned tomatoes
4T balsamic vinegar
1T brown sugar
1T mixed herbs
Basil leaves to garnish
2 x 250g Woolies Carb Clever cauliflower noodles
Heat some of the oil over a medium heat before adding the mushrooms in batches with a little seasoning then browning before removing and cooking the brinjals in the same manner. Add the golden and slightly crisp brinjals to the mushrooms in a separate bowl.
Heat more oil and begin cooking the onions until softened and caramelised then add the baby marrow and allowing it to cook until slightly softened. Add the carrots, celery and garlic and cook until fragrant. Add some salt and freshly ground black pepper to taste.
Add the herbs and stir through with the tomato paste and tinned tomatoes as well as the balsamic vinegar, brown sugar and mixed herbs. Bring to a simmer before returning the mushrooms and brinjals, seasoning as needed.
Cover with a lid and reduce the heat to low, cooking the dish for 20 - 30 minutes or until the veggies are perfectly softened. Stir through the basil leaves that have been torn then spoon the veggie bolognese over the carb clever noodles.
Finish with extra basil and freshly ground black pepper.