My Special Mediterranean Vegetables©
By the
Gourmet Geek
This is my favourite recipe, and I enjoy
it as a meal-on-it’s-own, on toast, with any meat or braai. Use enough olive
oil, and do not over-cook. I sometimes, just pop it in the oven as a roast,
when I am too busy to watch the pan. I use the vacuum-packed dried ,black
olives of one of our local Olive farms -
convenient and delicious!
INGREDIENTS:
1 medium
Brinjal
1 Red Onion;
2 cloves of garlic (chopped
and crushed)
1 pk Button Mushrooms ( or 2
big black mushrooms)
6 Sundried Tomatoes (if
available)
A handful of black olives
1 Red Pepper
Extra Virgin Olive Oil for
cooking
3 sprigs Fresh Rosemary
2-3 whole basil leaves.
Pink Himalayan salt and freshly
ground pepper to taste
METHOD:
Chop all vegetables in
bite-size pieces. Sauté onion in hot oil
and then add garlic. Fry for a few minutes then the rest of the vegetables.
Turn down the heat to medium and cover with a lid to steam until cooked for a
pleasant and nutritious dish! (For the preparation of the Brinjal, see the
consumers tip)
