The kind of Italian plate you make on repeat. garlic and basil, a proper stir-fry, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and basil elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the san marzano tomatoes and the rest of the garlic and basil flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Italian
Members
This Italian Fritters leans on tomato and oregano to do the heavy lifting. We smoke the Prawn...
Italian The kind of Italian plate you make on repeat. tomato and oregano, a proper slow-cook, and a...
Italian
Members
The kind of Italian plate you make on repeat. chilli and pecorino, a proper char, and a finish...
Italian
Members
Our tested Smoked Mushroom Shakshuka: coastal, generous, and balanced with chilli and pecorino....