Italian-Style Braised Vegetables

The choice of vegetables is up to you.  Everything below is optional; pick and choose based on your preference and availability.  I’ve made this with as little as three vegetables, but I usually go whole hog.

The quantities as stated below will serve four people generously as a side.  Incidentally, leftovers make an excellent chunky sauce for pasta the next day.

Extra virgin olive oil, as needed

½ lb fresh mushrooms, sliced

2 medium yellow onions, peeled, quartered, and halved (stem end removed)

1 bell pepper

2 medium zucchini

1 small eggplant (or 2 of the long, thin, purple Chinese eggplants)

398 ml can diced tomatoes

½ of a 156 ml can tomato paste

2 fat cloves garlic, minced

½ t dried basil

1 t dried oregano

1 bay leaf
1 t sugar

Salt & pepper to taste
1 T red wine vinegar or lemon juice

1 T oil-cured black olives, finely sliced (optional)

1 T sun dried tomatoes, finely sliced (optional)

1/4 t hot pepper flakes (optional)

Parmesan cheese to garnish

This works best if the vegetables are sautéed individually.  Cook each in a medium saucepan over medium heat in 2 t or so of olive oil, until their juices have been rendered and the vegetables themselves are just tender.  Remove the batches to a plate as you go (a pie plate works well). 

After all the vegetables have been sautéed, in the same saucepan, add the diced tomatoes, tomato paste, garlic, basil, oregano, bay leaf, sugar, salt & pepper (if using the olives and/or sun dried tomatoes, you likely won’t need to add salt), vinegar or lemon juice, and any of the optional ingredients.  Bring to a simmer and let it bubble for ten minutes or so.    

Add the vegetables to the sauce, bring back to a simmer, and allow to cook, slightly covered, for 20 minutes.  Best served warm (as opposed to hot), and is also very good at room temperature.  Garnish with Parmesan if desired. 

Excellent with roasted meats, particularly Italian sausages.