- oil of choice (I used olive oil spray)
- 1 large onion diced
- 2 sticks celery diced
- 1 medium carrot diced
- 1/2 medium leek diced
- 3-4 cloves garlic
- 2 medium aubergines diced
- 400 g mushrooms diced
- 5 medium tomatoes diced
- 1 x 400g tin tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon garlic
- 1/4 teaspoon rosemary
- 1/2 teaspoon black pepper
- salt to taste (I used pink Himalayan)
- 4 teaspoons nutritional yeast (can use a stock cube or 1 tablespoon vegetable bouillon or gravy powder)
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Heat (or melt) the oil in a large pan, then add the chopped onion. Cook for a few minutes until starting to brown.
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Add the celery, carrot and leek, mix in and cook for a further 2-3 minutes.
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Throw the garlic in, followed by the aubergine. Stir for a minute, then leave to cook through for a couple of minutes.
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Mix in the mushrooms and allow to soften and slightly brown before adding the fresh and then tinned tomatoes. Heat through for a couple of minutes.
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Sprinkle over the oregano, basil, garlic, rosemary and black pepper, then stir in. Add salt to taste, then do a quick taste test and adjust salt and spices if necessary. Simmer for 15 minutes.
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If using, add in nutritional yeast, stock cube, bouillon or gravy granules for added umami or to thicken. Cook for a couple of minutes then serve.
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Enjoy!
