This is a simple casserole to which you can add any other vegetables that you like. I sometimes get a small cauliflower, break it up into florets and boil them in lightly salted water for a few minutes, just to soften. I pat them dry, sauté in olive oil over high heat until golden and add them to the casserole just towards the end so they don’t collapse — they go well with the tomato. Zucchini (courgette) and carrot chunks or mushrooms can also be added here. Serve with bread, brown rice or boiled potatoes with parsley.
Add the onion to the casserole, reduce the heat and sauté until quite golden. Add the celery and continue cooking until it is all a bit sticky looking and well cooked. Stir in the garlic and paprika and, when you can smell the garlic, add the tomatoes. Season with salt and pepper. Let it bubble up for a bit then add
Cover the casserole and move it to the oven.
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