FreeFrom aubergine (eggplant) and chili pizza topping with Italian sausage
This makes a really lovely, juicey topping for a pizza and although it is not nightshade free, it is tomato free and very tasty.
4 tbsp olive oil
Heat the oil in a wide pan and add the onion, garlic and chillis. Fry gently for 5 minutes or until the onions are starting to soften, then add the mushrooms and aubergine (eggplant) chunks. Continue to cook for a further10–15 minutes or until the aubergine is very soft and the mixture has homogenised. Season with sea salt and freshly ground black pepper.
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