Mushroom Garlic Pizza

Snacks for four

This is a very tasty topping indeed. The aubergine can be substituted with courgette if desired, which lightens the flavour up a little. You can salt the aubergine and leave it aside to draw out some of the moisture and a bit of bitterness, but I've left that step out because this stuff is about speed!

Ingredients

• 4 pieces Arabic bread
• 250g button mushrooms, chopped finely
• 3 cloves garlic, chopped finely
• 100g aubergine (eggplant), chopped finely
• 2 tsp balsamic vinegar
• 1 tbsp olive oil
• 1 70g tin tomato paste
• 100g mozarella cheese, grated
• ½ tsp ground nutmeg
• Pepper and salt to season

Fry the mushrooms in in the olive oil over a medium heat until they change colour. Add the aubergine and the chopped garlic, and cook for a further three minutes. Add the balsamic vinegar and then the tomato paste and seasoning, and cook for a couple of minutes more, stirring to prevent the mixture from burning.

Grill the four pieces of Arabic bread one side so they start to brown up and then spread the tomato mixture on the other side of each piece of bread, cover with the mozarella cheese sprinkle the topping with nutmeg and then grill.

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