Sweet and Tasty Slow-Cooked Capsicums

“These slow-cooked capsicums are so intensely sweet, I guarantee they’ll stop you in your tracks,” says Georgina Hayden, author of new plant-based cookbook Nistisima.

“You’ll often find different proteins cooked amongst the capsicums – pork being a popular choice, chicken and eggs too – but during times of fasting they are cooked straight up. And to be honest, you don’t miss the meat at all.”

Read: Kofta-Stuffed Red Capsicum

Serves: 4

Ingredients

• 4 onions
• 4 garlic cloves
• 10 capsicums, a mixture of red, yellow and orange ones
• 5 ripe tomatoes
• 100ml sunflower oil
• sea salt and freshly ground black pepper
• a few flat-leaf parsley sprigs, optional

Method
Peel and finely slice the onions and garlic. Halve the capsicums, remove and discard the core and seeds, and cut into even sized pieces, around 2–3cm. Score a cross in the top of the tomatoes, place in a heatproof bowl (or pan) and cover with boiling water. Leave for a minute or two, until the skin starts to come away from the flesh, and drain. Peel the tomatoes and then roughly slice or chop the flesh.

Read: Beef and Onion with Mixed Capsicums

Place a wide flameproof casserole on medium heat, drizzle in the sunflower oil and add all the ingredients (not the parsley). Season generously, with a teaspoon each of salt and pepper, and start to fry. After 10 minutes, reduce the heat to low and fry for around one-and-a-half to two hours. Stir occasionally, until you have a thick, rich and meltingly soft stew. Taste and tweak the seasoning as necessary, then serve, scattered with chopped parsley if you like.

Nistisima: The Secret To Delicious Vegan Cooking From The Mediterranean And Beyond by Georgina Hayden is published by Bloomsbury, photography by Kristin Perers. Available now. 

– With PA

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