Ingredients
1 onion
3 cloves of garlic
Olive oil (lots)
3 carrots
3(ish) potatoes
head of broccoli
2 capsicums
4 tomatoes
cup of red wine
tomato paste
1/3 cup of olives
afew sprigs of rosemary
sprig or two of thyme
handful of parsely (flat-leaf preferably)
salt and pepper to taste
Preparation
Chop carrots, potatoes, broccoli, capsicums and tomatoes into medium size pieces and combine in some kind of baking dish. Add a splash of olive oil to a frying pan and heat to a medium-high temp, add chopped onions and garlic (I usually add the garlic afew minutes afew to avoid it burning). Fry for 5-10 mins and combine with other vegetables. Now throw in wine, a good wollop of tomato paste, olives, rosemary and thyme and a large amount of olive (maybe 1/3 to half a cup). Season with a bit of salt and pepper then put in oven (uncovered). My oven has no temperature on it so I couldn’t tell you how hot exactly, but its a bit over medium heat. Cook until your potatoes have cooked properly and the sauce has become nice and thick (it should not be soupy). Be sure to take it out and stir from time to time. Remove from oven and mix in a handful of fresh, chopped parsely. Season if need be. Yum!
