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Veggie marsala

Heaps of veggies cooked in a luxuriously rich and creamy sauce made with marsala wine.
5 from 13 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 2 medium aubergines (eggplants)
  • 2 tbsp oil, divided
  • ~ 7 shallots or tiny onions, peeled and halved
  • 1 tsp sugar
  • 200 g (~ 2 cups) small mushrooms (I used small chestnut mushrooms), cut in half
  • 1 courgette (zucchini), cut into chunks
  • 2 cloves garlic, minced
  • 1/2 tbsp plain flour
  • 100 ml (scant 1/2 cup) marsala wine
  • 250 ml (~ 1 cup) vegetable stock
  • 1 tsp dijon mustard
  • ~ 6 cherry tomatoes, halved
  • 1 tbsp creme fraiche (or double / heavy cream)
  • Cooked tagliatelle, to serve
  • Fresh parsley, to serve

Instructions

  • Cut the aubergines (eggplants) into chunky dice (~ 2 inches in size). Lay the pieces out on a baking tray, and toss with 1 tbsp oil. Roast at 190°C (Gas Mark 5 / 375°F) for 25-30 minutes, until soft.
  • Meanwhile, heat the remaining 1tbsp oil in a large frying pan, and add the halved shallots. Cook over a medium-low heat for a couple of minutes, then add the sugar and cook for a further 5-10 minutes, until the shallots are fairly soft and just beginning to caramelise. Add the mushrooms, courgette (zucchini), and garlic, and cook over a medium heat for a further 5-10 minutes, until all the vegetables are soft. Add the cooked aubergine to the pan.
  • Sprinkle the flour over the vegetables, and mix to coat. Add the marsala wine, and turn the heat up a little to bring the liquid to a boil, scraping any crispy bits from the bottom of the pan. Allow it to cook for a few minutes until halved in volume. Add the vegetable stock, mustard, and halved tomatoes, and simmer for a few more minutes.
  • Remove the pan from the heat, and add the creme fraiche. Mix well to give a glossy sauce. Serve with tagliatelle.

Notes

I roasted the aubergine (eggplant) before adding to the dish, as it gives it a delicious, melt-in-your-mouth texture. I highly recommend this step, but if you're pushed for time, you can just fry the aubergines along with the other vegetables.
 
If you prefer, you can use a normal onion instead of the shallots.

Nutrition

Nutrition Facts
Veggie marsala
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.