Chilli Tomato Fusilli Aubergine Mushrooms

Name: Chilli Tomato Fusilli Aubergine Mushrooms
Total time: 2400 s
Yield: 2 people
Cuisine: British
Ingredients: Leftovers Chilli Con Carne or several tin's of; 2 big Aubergines; 8 tbsp. Olive Oil; 2 tsp. Table Salt; 2 slices White Bread for Croutons; 500 g Chestnut Mushrooms; 2 tbsp. Vegetable Oil; 300 g Dried Fusilli Pasta; 250 ml cold water to dilute the thick Chilli Con Carne

Gary Waite @cook_20376404

Did not follow a Recipe - I made the Recipe up . Is a bit of Beef Mince in the Chilli Tomato Sauce , because what I used was homemade Chilli Con Carne and so yes - their are Red Kidney Beans in the Dish as well

Gary Waite @cook_20376404

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Ingredients

30 - 40 min.

2 people

Leftovers Chilli Con Carne or several tin's of
2big Aubergines
8 tbsp.Olive Oil
2 tsp.Table Salt
2 slicesWhite Bread for Croutons
500 gChestnut Mushrooms
2 tbsp.Vegetable Oil
300 gDried Fusilli Pasta
250 mlcold water to dilute the thick Chilli Con Carne

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Steps

30 - 40 min.

1

Preheat the oven to Gas Mark 7.
Put lots of cold tap water in a large mixing bowl and then chop the ends off of the Aubergines and then eventually dice into small squares - place them in the cold water within the mixing bowl and then drain the water through the sieve over the Kitchen Sink and then use disposable pieces of Kitchen Roll to dry the raw Aubergine squares - place 8 tbsp. of Olive Oil over the top and then add the 2 tsp. Salt
2

Place raw Aubergine squares on a Baking Tray and then bake in the oven for 30 minutes
3

Place 2 tablespoons of Vegetable Oil in a non-stick Wok and then in a clean empty large Mixing Bowl add lots of cold water and then place the 500g of mushrooms in the cold tap water and then chop down the middle of each mushrooms and then place them all in the Wok. Fry for 15 minutes mainly on a high hob heat
4

In the largest separate Wok with Lid add the cold cooked Chilli Con Carne and then deglaze with 250ml of cold water and then add the cooked mushrooms and roasted Aubergines and then cook in the sauce for 10 minutes with the Wok Lid on
5

With water boiling away in a Cauldron Saucepan add the 300g Fusilli Pasta and then boil on a very high hob heat for 10 minutes and then add the cooked Fusilli Pasta to the Wok with the Sauce in
6

Break up bread slices with your hands and then mop up the rest of the Olive Oil within One of the large Mixing bowl's and then place the white bread pieces into the non-stick Wok you cooked the mushrooms in and then shallow fry until crisp. Place Croutons on top of your cooked meal and then serve