Mediterranean Vegetables Recipe
Ingredients
| Oil | 1 1⁄2 Tablespoon | |
| Onion | 1 Small, sliced | |
| Garlic | 1 Clove (5 gm), crushed | |
| Celery stick | 1 , chopped | |
| Green pepper | 1⁄2 , cored, seeded and chopped | |
| Tomatoes | 2 , skinned and chopped | |
| Water | 2 Tablespoon | |
| Dried oregano | 1⁄2 Teaspoon | |
| Dried basil/Chopped parsley | 1⁄2 Teaspoon (For Garnishing) | |
| Aubergine | 1 Small | |
| Salt | 1 | |
| Pepper | 1 |
Directions
Cut the aubergine into thin slices and sprinkle with salt.
Place in a colander and leave for 30 minutes.
Rinse and pat dry with kitchen paper.
Heat the oil in a saucepan and add the aubergine, onion, garlic, celery and green pepper.
Cook, stirring, until all the vegetables are coated with oil.
Cover and cook for 10 minutes.
Add the tomatoes, water, oregano, basil and salt and pepper to taste.
Bring to the boil, cover and simmer for 30 minutes.
Place in a colander and leave for 30 minutes.
Rinse and pat dry with kitchen paper.
Heat the oil in a saucepan and add the aubergine, onion, garlic, celery and green pepper.
Cook, stirring, until all the vegetables are coated with oil.
Cover and cook for 10 minutes.
Add the tomatoes, water, oregano, basil and salt and pepper to taste.
Bring to the boil, cover and simmer for 30 minutes.
Chef
