Braised Vegetables
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
A time-tested union of vegetables and herbs. It's ideal to use fresh eggplants, zucchini, and bell peppers, although winter varieties can also get along well together. However, don’t experiment with tomatoes: the passata mentioned in the recipe is a vibrant carrier of sweetness and acidity, and tomatoes are far from that.
Ingredients
- Onion - 1 head
- Potato - 21.2 oz
- Orange Bell Peppers - 2 pieces
- Eggplants - 10.6 oz
- Courgette - 10.6 oz
- Garlic - 3 cloves
- Herbs - to taste
- Passata Tomato Sauce - 7.1 oz
- Sugar - 1 tablespoon
- Vegetable Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the onion into thin strips, peel the potato, and cut it into large cubes.
Step 2
In a cauldron or heavy-bottomed pot, heat vegetable oil and sauté the onion until lightly golden.
Step 3
Add the potatoes, stir, and fry for 5 to 10 minutes.
Step 4
Pour 100 ml of water into the pot, cover with a lid, and simmer for 10–15 minutes.
Step 5
While the potatoes are simmering, chop the remaining vegetables. Remove the seeds from the bell pepper and cut it into large square pieces.
Step 6
Cut the eggplant and zucchini into quarters lengthwise, then dice them into cubes similar in size to the potatoes.
Step 7
Add the bell pepper and eggplant to the potatoes, cover with a lid, and simmer for another 7–10 minutes.
Step 8
Add the zucchini, season with salt, stir, and simmer covered for another 5 minutes.
Step 9
Pour in the passata, add sugar, stir, and simmer uncovered for a few more minutes.
Step 10
Chop the garlic and herbs, add them to the vegetables, and season with salt and pepper to taste. Remove the vegetables from the heat and let them sit for about 5 minutes before serving.
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