Italian Piccante Eggplant Sauce

Preheat oven to 200°C. Dice aubergine into 2 cm cubes and toss with 14 g olive oil, salt, and pepper.

Spread aubergine on a baking tray and roast for 20 minutes until golden and tender.

Finely chop 5 g garlic and slice 113 g champignons. Heat remaining 14 g olive oil in a large pan over medium heat.