difficulty---/



FOOD---Vegetables

Ingredients : Serves 4

ingredients image
  • 1 aubergine, halved, cut into 1cm, soak in cold water and drained
  • 2 courgettes, cut into 1cm
  • 1 onion, cut into 8
  • 1 carrot, peeled and sliced
  • 1 any colour of pepper, seeded and cut into chunks
  • 10 any kind of olives, drained
  • 400g x 1 can chopped tomato in natural juice
  • 5 asparagus
  • 2 tbsp olive oil
  • 1 clove of garlic, sliced
  • 2 tbsp white wine
  • 2 bay leaves
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • freshly ground black peppercorns

Instructions

instructions image
  • In a large deep pan heat the olive oil over a medium heat. fry the garlic until coloured.
  • Add the aubergine, courgettes, onion, carrot and pepper saute for about 5 minutes.
  • Pour the wine and bubble up to evaporate the alcohol.
  • Add the tomato tin, olives, bay leaves and oregano. Bring to a boil, reduce the heat and simmer for about 30 minutes stirring occasionally.
    ------<Meanwhile>-----
  • Cook the asparagus and cut into 3.
    ------------------------------
  • Add the asparagus into the deep pan and mix together. Season with the salt and pepper.

served image
This recipe was first published on mizueandco.com in Oct. 2006.