This is a great way to cook vegetables. It can be made ahead of time and served either at room temperature or chilled. I used carrots, eggplant (aubergine), white zucchini (courgettes) and fioretto cauliflower but this method works for any firm vegetables you might have on hand. Serve as a starter with Turkish bread or as a side dish.
Slice 2 onions and sauté them in a generous amount of olive oil until soft and translucent. Add 1 tablespoon of tomato paste and continue to cook for a minute more. Add your chosen vegetables, all cut into similar sized pieces, 6 minced cloves of garlic and the juice of half a lemon. Season with salt and a pinch of sugar (optional). Cover and cook over medium heat, tossing occasionally. If the vegetables begin to stick, add a little boiling water. When the vegetables are just cooked, taste and season again as required, adding freshly ground black pepper. Allow to cool before serving or keep refrigerated for serving cold.
michelle picker cooks 