Total Time
Prep 10 mins
Cook 5 mins

My own recipe which can be altered to suit availability of seasonal herbs & leaf veg. Have served this as a Salad course, vegetable course and, as a snack with crusty bread or a baked potato. Choose 4 or more leaf type to make a good handful.


  1. Heat two thirds of the oil in non-stick pan.
  2. Carefully stir the diced aubergine around the pan until the oil has been absorbed and diced pieces browning.
  3. Remove the pan from the heat and quickly stir in the diced tomato.
  4. Return pan to the heat, add remaining oil and all the leaf.
  5. Stir ingredients until the Green leaf has completely darkened in colour.
  6. Serve and eat whilst hot.