Instructions

1. Chop the liver into rough, about 2cm bits.
2. Finely slice the onion, garlic and pepper. Dice the mushrooms and the aubergine.
3. Heat a Tbsp of oil in a frying pan then gently sauté, under cover, the chopped vegetables (except the tomatoes) for about 8-10 minutes. Add a drop of water if it's getting sticky.
4. Cut the cherry tomatoes in half, or chop them the regular tomatoes roughly. Add these to the vegetables, then stir in the tomato purée and the paprika.
5. Turn up the heat. Add the liver to the veggies, stir-fry for a minute, then pour in the wine. Season to taste and let it bubble for a couple of minutes, then put the lid on and gently cook for about 5-8 minutes until the liver is cooked and sauce has thickened. Don't overcook it!!!
6. Serve with chopped parsley scattered over it. If you want to serve it as a spread on bruschetta or crostini, mash it with a fork gently or blend it for a few seconds with a stick-blender (but the texture should remain coarse).