Broccoli Caponata

Ingredients

2 tbsp olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 tsp chopped fresh thyme
1/3 c dry red wine
500g tomatoes, peeled, chopped
2/3 c vegetable stock
1 tbsp red-wine vinegar
1 tbsp brown sugar
2 2/3 c chopped broccoli
2 tbsp tomato paste
1/2 c pitted green olives
1/4 c capers, drained
1 tbsp shredded fresh basil

Method

In a large pan, heat oil. Add onion, bell pepper, garlic and thyme; cook 6 to 8 minutes or until lightly browned.

Add wine and boil rapidly 3 minutes. Add tomatoes, stock, vinegar and sugar. Stir well, then cover and simmer 20 minutes.

Steam broccoli over boiling water 5 minutes or until crisp-tender.

Add tomato mixture, tomato paste, olives, capers and basil. Cook 3 to 4 minutes. Serve warm or at room temperature.

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