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Red Braised Vegetables

This vegetable dish makes a full flavoured and rich sauce, using home made tomato jam as its base.


  • Tomato Jam


  • 1.

    Heat the olive oil in a heavy-based frying pan.

  • 2.

    Fry the diced eggplant until golden and remove from the oil.

  • 3.

    Fry the basil and parsley leaves until crisp and remove from the oil straight away.

  • 4.

    Fry the capers until crisp and remove from the oil.

  • 5.

    Drain a little of the oil off, then add the garlic, onion and anchovies.

  • 6.

    Fry gently until soft.

  • 7.

    Add the capsicums and cook out until soft.

  • 8.

    Add the tomato jam & olives & cook a further 5 minutes.

  • 9.

    Add all the ingredients together and season with the salt and pepper.

  • Tomato Jam:

  • 1.

    Splash the tomatoes with olive oil and season with salt. Roast at 150 c for about 1 hour or until soft and well caramelised.

  • 2.

    Pass through a mouli.

  • 3.

    Cook the onion and garlic slowly together until soft, about 8 minutes.

  • 4.

    Add the pulped tomatoes, sugar and vinegar and simmer 1 hour, until well reduced and a jam like consistency. Check the balance of the vinegar and sugar.

  • 5.

    Cool and refrigerate.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Red Braised Vegetables.


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