Recipe - Wild Mushroom Moussaka

50 g Onions; finely chopped
1 Clove garlic; chopped
25 g Butter
25 g Tomato puree
400 g Wild mushrooms; up to 500
100 ml Balsamic vinegar
4 md Tomatoes
2 Aubergines
60 ml Olive oil
Flour
25 g Breadcrumbs
25 g Grated parmesan cheese

Fry the mushrooms in a little olive oil and season with salt and pepper.
Cook the onions and garlic in a little butter for a few minutes, then add
the tomato puree and the mushrooms. Add the vinegar and bring to the boil.
Allow to simmer for 1015 minutes, until the mixture is quite dry.

Peel the aubergines and cut into 1/4" slices, then dredge in a little flour
and fry in hot oil until golden brown. Drain. Peel the tomatoes and cut
them into 1/4" slices.

Using a salad ring, place a slice of aubergine in the bottom, then a slice
of tomato, some mushroom mixture and repeat, ending with a slice of
aubergine.

Sprinkle with breadcrumbs and cheese and a little olive oil, then bake in a
hot oven for 15 minutes.

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