Vegetable casserole with sun-dried tomato juice

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4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (24)

125.00 ml fresh chillies — 573
2.00 courgettes — sliced diagonally
1.00 aubergine — halced, sliced diagonally
15.00 shallot
10.00 fennel — bulb
2.00 red pepper — julienned
3.00 yellow pepper — deseeded and juliennned
1.00 garlic — bulb
125.00 ml sun-dried tomatoes — juiced (a day in advance)
0.00 salt and freshly ground black pepper — to taste
100.00 ml olives — calamata, pitted
25.00 fresh basil
SUN-DRIED TOMATO JUICE
3.00 shallots — peeled and chopped
2.00 garlic — cloves
3.00 tomatoes — chopped
1.00 red pepper — sliced
15.00 sun-dried tomatoes
0.00 fresh basil — handful
5.00 fresh thyme — sprigs
3.00 ml fresh tarragon
10.00 ml castor sugar
10.00 ml vinegar — white wine
50.00 ml water
0.00 salt and freshly ground black pepper — to taste
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Method:

Heat the oil in a large pan, add all the vegetables except the garlic and stir-fry for one minute.
Add the garlic and stir-fry for one minute longer.
Add the sun-dried tomato juice, salt and pepper and stir-fry for one to two minutes.
Cover and simmer until all the vegetables are soft but still retain their shape.
Remove from the heat, add the olives and basil leaves and mix to heat through.

SUN-DRIED TOMATO JUICE
Place all the ingredients in a saucepan and bring to the boil.
Reduce the heat and simmer for five to 10 minutes.
Remove from the heat, cover and leave to stand at room temperature for at least 12 hours (do not refrigerate).
Press through a fine sieve and pour the juice into a bottle.



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