Baby vegetables in brinjal and tomato sauce

Recipe from: 9/17/1998 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 75
    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
    sun-dried tomato paste
  • 30
    red wine vinegar or lemon juice
  • salt, ground black pepper and sugar
  • 450
    baby potatoes, scrubbed and halved
  • 350
    baby carrots, scraped and halved
  • 450
    baby green beans or mange-tout
  • a few black olives
  • 15
    capers and parsley for sprinkling on top


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.



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