Wednesday,19 September, 2018
Current issue | Issue 1287, (17 - 23 March 2016)
Wednesday,19 September, 2018
Issue 1287, (17 - 23 March 2016)

Ahram Weekly

Sufra Dayma: Braised capsicum and onion

Serves 4

2 of each:
Green, red and yellow capsicum
2 onions (sliced into rings)
2 garlic cloves (thinly sliced)
4 ripe tomatoes (skin, seeds removed, flesh cubed)
1/2 cup vegetable stock
2 tbsp balsamic vinegar (optional)
2 tbsp olive oil
Salt + pepper + fresh oregano sprigs

Remove seeds from capsicum.  Slice into strips.  Heat a wide skillet on high.  Add olive oil and lower heat to medium.  Add capsicum, onion and garlic.  Stir continuously for 12-15 minutes; until slightly browned.  Add tomato and oregano to capsicum and onion.  Season to taste.  Add vegetable stock.  Bring to the boil.  Cover and allow to braise over low heat, for approximately 30 minutes.  Remove away from heat.  Stir in the balsamic vinegar.  Allow to completely cool off.  Serve cold with crusty bread.

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