Mushrooms with vegetables

Clean the mushrooms and remove the ends of the stem and the Earth. Then quickly wash under cold running water and cut into pieces. Clean the leeks and cut the stem end and the green part tougher. Wash it and cut it into rings. Pela the diced carrots and cut them out. Delete the stem to the eggplant, then cut them out and wash them with cubes.

Then heat the olive oil in a nonstick pan and then FRY the garlic undressed. Combine the mushrooms, leeks, carrots and Eggplant and let it stand for a few minutes. Add the tomatoes to the hill with their sauce and condisci with salt, freshly ground pepper, marjoram and thyme. Mix well, cover the Pan and let it cook on low flame for about 20 minutes. Stir occasionally and check that the cooking doesn't dry out too, if you add a spoonful of warm water. At the end of the cooking time you anoint with chopped basil, mix and turn off the fire. Brings to accompany meat dishes or grilled chicken.