Turn Off Main Image
Red Braised Vegetables
Neil Perry Rockpool Sessions
This vegetable dish makes a full flavoured and rich sauce, using home made tomato jam as its base.
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
ground white pepper to taste
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
Measurement Conversion Calculator
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.
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.