Braised Mediterranean Veg Recipe

Braised Mediterranean Veg

Jassy Davis

65 mins

4-6 people

Ingredients

1 aubergine
1 onion
2 courgettes
1 chilli
2 red peppers
4 garlic cloves
1 tsp ground coriander
1 bay leaf
1 vegetable stock cube
400g tin of chopped tomatoes

Prep: 20 mins | Cook: 45 mins

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Method

1. Trim the green top off the aubergine. Chop it into bite-sized chunks and scoop into a colander. Sprinkle over 1 tsp sea salt. Turn to coat it. Pop a plate on top of the aubergine. Weigh it down with a couple of tins or jars. Leave the colander in the sink for 30 mins to squeeze out any excess liquid.

2. Peel and slice the onion. Set a large, heavy-based pan or casserole dish on a medium-low heat. Add 1 tbsp oil and the onion. Season with salt and pepper. Pop on a lid and fry, stirring occasionally, for 15 mins till glossy.

3. While the onion cooks, trim the courgettes. Slice into 1cm-thick rounds. Halve the chilli and peppers, then scoop out their seeds and white pith. Roughly chop the pepper. Finely chop the chilli. Peel and crush the garlic.

4. Scoop the onion out of the pan onto a plate. Add 1 tbsp oil, the courgettes and red peppers to the pan. Season. Fry, stirring often, for 10 mins till the veg are golden brown. Scoop out of the pan and add to the onion.

5. Meanwhile, gently press the aubergine with your hands to squeeze out any excess liquid. The salt should run off with the liquid.

6. Add 2 tbsp olive oil to the pan. Add the aubergine. Fry for 6-8 mins, stirring occasionally, till the aubergine is lightly browned all over.

7. Return the veg to the pan. Add the garlic, chilli, ground coriander and bay leaf. Crumble in the vegetable stock cube and the tin of chopped tomatoes. Half-fill the tin with water (around 200ml) and add to the pan. Stir well to mix. Bring to the boil, then turn the heat down and pop on a lid. Simmer for 10 mins till the veg are tender, stirring occasionally.

8. Taste the braised veg and add a pinch of salt, pepper or sugar, if you think it needs it. Transfer the veg to a serving dish, discarding the bay leaf. Serve straight away.

9. Get ahead
This Mediterranean vegetable braise is delicious the day it's made, but even better the day after. If you have time, make it the day before you want to serve it, then let it cool, transfer to a tub and store in the fridge. The next day, reheat with an extra splash of vegetable stock, water or even red wine. Make sure it's piping hot all the way through.

10. Love your leftovers
Any leftover veg will keep in the fridge for up to 3 days. Store in a tub, seal and chill. Reheat on the hob or in the microwave.