- 2 Black Krim tomatoes
- 2 American eggplants
- 500g porcini mushrooms, chopped
- 240g Perugina sausage
- 80g chestnuts
- Chicken stock
- Barbera wine vinegar
- 2 Boletus mushrooms
- A few sprigs of rosemary
- 1 garlic clove
Heat some olive oil in a casserole. Peel the eggplant, cut into slices and fry with a clove of garlic and a sprig of rosemary.
Pit the tomatoes to remove the core, then slice and add to the eggplant.
Cut the Boletus mushrooms in half and fry them in another pan with the sausage. Deglaze with the vinegar and chicken stock.
Place the mushrooms and sausage in the casserole with the eggplant and tomatoes. Add the chestnuts and deglazed juice from the pan, leaving to simmer, covered, for 5 minutes.
Finish with thinly sliced porcini mushrooms and a few sprigs of rosemary.