Prep 10 mins
Cook 40 mins
An easy to prepare dish which can be served at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish. Adapted from 'mediterranean kitchens' by Murdoch Books, for the 2005 Zaar World Tour.
- 1 1⁄2 tablespoons olive oil
- 1 large yellow onions (American) or 1 large brown onion, thinly sliced (Australians)
- 6 garlic cloves, crushed
- 3 large field mushrooms, sliced
- 2 large red peppers, cored and sliced
- 1 large yellow pepper, cored and sliced
- 6 tomatoes, firm, ripe, seeded and chopped
- salt, to taste
- 1 cup white wine
- fresh ground pepper, to taste
- 1 tablespoon fresh basil, chopped
- Heat the oil in a large, preferably non-stick pan and add the onion and mushrooms, cover and fry gently for 10 minutes or until it is beginning to soften.
- Add the garlic and gently sauté for a further 5 minutes.
- Add the peppers and sauté for 5 minutes, stirring frequently.
- Add the tomato and wine, and simmer for 15 minutes.
- Add the basil, season to taste and simmer for another 5 minutes.
- Serve cold or at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish.
There's almost always a jar of this made up and in the 'fridge here. Seldom use white wine though--sometimes red wine vinegar, sometimes left-over red wine, occasionally lemon juice--not sure how much though--just enough to "look right". Glad to see something so yummy posted--thanks!