Red Braised Vegetables
Recipe by Neil Perry from Neil Perry Rockpool Sessions
This vegetable dish makes a full flavoured and rich sauce, using home made tomato jam as its base.
Ingredients
- 1 small red capsicum in 1 cm dice
- ½ large Eggplant in 1.5cm dice
- 1 vine ripened Tomato in 1.5cm dice
- 30 g Tomato jam see recipe below
- ½ Spanish Onion finely diced
- 2 Cloves Garlic chopped
- 1 Anchovy chopped
- ¼ cup Parsley Leaf
- ¼ cup basil leaf
- 10 g salted Capers rinsed
- 50 g Ligurian olives pitted
- 40 ml Olive Oil
- sea salt
- ground white pepper to taste
Tomato Jam
- 12 vine ripened Tomatoes
- Extra Virgin Olive Oil for cooking
- 1 small brown onion finely diced
- 2 Cloves Garlic finely chopped
- ½ cup caster sugar
- ½ cup red wine vinegar
Method
- Heat the olive oil in a heavy-based frying pan.
- Fry the diced eggplant until golden and remove from the oil.
- Fry the basil and parsley leaves until crisp and remove from the oil straight away.
- Fry the capers until crisp and remove from the oil.
- Drain a little of the oil off, then add the garlic, onion and anchovies.
- Fry gently until soft.
- Add the capsicums and cook out until soft.
- Add the tomato jam & olives & cook a further 5 minutes.
- Add all the ingredients together and season with the salt and pepper.
Tomato Jam
- Splash the tomatoes with olive oil and season with salt. Roast at 150 c for about 1 hour or until soft and well caramelised.
- Pass through a mouli.
- Cook the onion and garlic slowly together until soft, about 8 minutes.
- 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.
- Cool and refrigerate.
