Recipe Centre

Baby vegetables in brinjal and tomato sauce

Ingredients
75 ml olive oil
2 large cloves garlic, crushed
3 baby aubergines, diced
1 red or ordinary onion, finely chopped
1 large tomato, skinned and chopped
30 ml sun-dried tomato paste
30 ml red wine vinegar or lemon juice
salt, ground black pepper and sugar
450 g baby potatoes, scrubbed and halved
350 g baby carrots, scraped and halved
450 g baby green beans or mange-tout
a few black olives
15 ml capers and parsley for sprinkling on top

Method:
Heat the oil in a large pan and stir-fry the garlic, brinjal and onion until tender. Add the tomato and simmer until a purée is formed, about 10 minutes. Spoon the mixture into a large mixing bowl and stir in the sun-dried tomato paste and vinegar. Season generously with salt and black pepper and a little sugar if necessary. Meanwhile boil the potatoes in lightly salted water until just tender, add the carrots and beans a little later and boil until just tender but still slightly crisp. Drain well. Add to the brinjal and tomato mixture and stir gently until the vegetables are coated with the sauce. Leave for about 5 minutes so the flavours can develop. Sprinkle with olives, capers and parsley and serve lukewarm as a side dish. Serves 4.

Recipe From : YOU September 17, 1998

Recipe from YOU : September 17, 1998 See what YOU has in store this month. Subscribe now and save!