Braised Vegetables
Ingredients
- Ingredients
- 100 grams onions
- 2 garlic cloves
- 250 grams Eggplant
- 250 grams Zucchini
- 250 grams potatoes
- 600 grams Tomatoes (skinned and chopped, pitted without stalk)
- 50 milliliters olive oil
- 200 milliliters Vegetable broth
- 2 fresh Sage
- salt
- freshly ground pepper
- 100 grams Feta
- 2 Tbsps thickly chopped Basil
Preparation steps
Chop onions and garlic finely. Cut eggplant lengthwise into quarters and cut into 3 cm (approximately 1 inch) long pieces. Cut zucchini lengthwise and also cut into 3 cm (approximately 1 inch) long pieces, Rinse potatoes thoroughly and cut lengthwise into eighths or 1.5 cm (approximately .5 inch) thick pieces. Blanch in boiling salted water for 3 minutes and rinse cold.
Cook vegetables in a pan in hot olive oil and then place in an ovenproof pan with lid. Add broth.
Add tomato pieces to a pot, season with salt and pepper, cook over medium heat for about 4 minutes and add to overproof pan. Add potatoes and stir. Place sage on top, cover and cook about 1 hr. 15 minutes at 175 ° C (approximately 350 ° F). Cook until vegetables and potatoes are tender. Crumble Feta on top of vegetables and place under broiler to melt. Serve with basil as garnish.
