Vegetable Toast Topping with Courgettes, Peppers, Aubergine and Mushrooms

Name: Vegetable Toast Topping with Courgettes, Peppers, Aubergine and Mushrooms
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 kg courgettes; 500 g onions; 500 g red bell peppers; 500 g yellow bell peppers; 1 larger aubergine; 3-5 cloves of garlic (or more); 5 tbsp sweet chilli sauce; 6 tbsp soy sauce; 6 tbsp Worcestershire sauce; 100 ml good-quality olive oil; 1.5 level tsp salt (to taste); 1/3 tsp pepper; 1 small chilli pepper (optional); 600 ml sweet ketchup; 600 ml spicy ketchup; 400 g mushrooms (if the mushrooms are not fresh, we can also use canned button mushrooms)

Preserves & Pickles

Vegetable Toast Topping with Courgettes, Peppers, Aubergine and Mushrooms

This vegetable mixture is perfect for crispy toast – fragrant, juicy and full of summer flavours. Courgettes, peppers, aubergine and mushrooms come together in a tasty mixture that can be used straight away or preserved.

Prep: 30 min

Cook: 1 h

Servings: 1

Method

01.

Clean the mushrooms, slice them and stew them briefly in a little oil.

02.

Wash the vegetables. Peel the courgettes and aubergine and cut them into cubes, crush the garlic, chop the peppers and onion into cubes as well, and put everything into a larger pot so it can be stirred comfortably.