THE RED-SWELL VEG-POT

(Our Play on Spanish Style Peperonata)

THE RED-SWELL VEG-POT

Ingredients: 2 Red peppers (strips), 1 Eggplant (cubed), 2 Zucchini (sliced), 1 Large red onion (diced), 3 cloves Garlic, 1 tsp Dried Basil, 1 tsp Smoked paprika, 200g Tomato passata, 2 tbsp Olive oil...

Ingredients

  • 2 Red peppers (strips)
  • 1 Eggplant (cubed)
  • 2 Zucchini (sliced)
  • 1 Large red onion (diced)
  • 3 cloves Garlic
  • 1 tsp Dried Basil
  • 1 tsp Smoked paprika
  • 200g Tomato passata
  • 2 tbsp Olive oil

Cooking Method

  1. The Scorch Fry the peppers, eggplant, and zucchini in oil until they are charred and blackened at the edges; remove.
  2. The Architect Sauté onion and garlic until soft and sweet.
  3. The Bloom Add spices with a 30ml splash of stock to release the smoky perfume.
  4. The Swell Add passata; return the veg and simmer for 10 minutes until meltingly soft.
  5. The Final Flourish Finish with raw extra virgin olive oil and a hit of raw fresh basil.

Cuisine: Spanish

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