Aubergine and mushroom pie recipe

Ingredients

• 100 ml olive oil
• 1 small onion, finely chopped
• 1 clove garlic, chopped
• 1 aubergine, diced
• 1 tbsp tomato purée
• handful chestnut mushrooms, chopped
• Good splash of red wine
• 100 ml veg stock
• 1 tbsp barley, cooked
• 2 tomatoes, chopped
• Fresh Thyme
• Puff pastry, rolled thinly

Method

1. Heat the oven to 170°C (gas 3). Soften the onion and garlic in the oil, add the aubergine and cook until tender, then stir in the tomato purée for 5 minutes.
2. Add the mushrooms and cook until soft. Pour in the red wine and stock and simmer for 5–6 minutes.
3. Stir in the cooked barley, tomatoes and thyme and transfer to a pie dish. Cover with the rolled pastry and bake for 35–45 minutes until golden.