282 Diet Wise
Oil as needed
1 onion, chopped
2 tomatoes, chopped
¼ lb/340 g mushrooms, chopped; 2 oz/55 g pine nuts
Salt to taste
Halve the aubergine, scoop out the flesh and chop. Heat the oil and fry
the onion until soft. Add aubergine, tomatoes and mushrooms and cook
until soft, but not mushy – about 5 minutes.
Place the aubergine shells in a greased dish, fill with vegetable mixture,
sprinkle on pine nuts and bake in moderate oven for 30 minutes, or
longer, if necessary, at a lower heat. Good with a green salad.
NB: For tomorrow, prepare breakfast by making bacon-mushroom mix.
(Bake potato ahead of time if you like: 1 hour in a 350○F oven.).