Recipe for Olive Oil Braised Mediterranean Vegetables

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Yield:

Ingredients:

Amount	Ingredient
1/4 cup	extra virgin olive oil, plus additional to serve
1 med	onion, finely chopped
2 x	celery stalks, finely chopped
1 med	carrot, finely chopped
4 x	garlic cloves, crushed
1/2 tsp	crumbled dried rosemary OR 1 teaspoon finely chopped fresh rosemary
1/2 tsp	red pepper flakes
1 med	eggplant, cut into 1/2 inch cubes
2 med	zucchini, cut into 1/2 inch cubes
2 x	red bell peppers, cored, seeded and cut into 1/2 inch cubes
2 x	potatoes, cut into 1/2 inch cubes
4 x	ripe fresh tomatoes or canned plum tomatoes, quartered
1/2 cup	water
1 x	(14-ounce) can white beans, drained and rinsed
1 x	handful fresh basil, mint or parsley or a combination, chopped

Instructions:

Instructions: Heat oil in a large pot. Add onion, celery, carrot and garlic and cook over medium heat, stirring constantly, until soft, about 5 minutes.

Add rosemary, pepper flakes, eggplant, zucchini, peppers, potato, tomatoes and water. Turn heat to low and cover. Cook gently, stirring occasionally, until very soft, 30 minutes.

Stir in beans and cook until hot through, 5 minutes. Add herbs and salt and pepper to taste. Serve hot in warmed bowls, drizzled with olive oil.

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