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1 large yellow capsicum
1/4 cup (60ml / 2 fl oz) olive oil
2 red onions, thinly sliced
2-3 cloves garlic, finely chopped
1 celery stick, cut into thin, 5cm (2
inch) strips
400g (13 oz) can peeled tomatoes, chopped
and juice reserved
4 new potatoes, cut into 2.5cm (1 inch)
cubes
1 tsp fresh thyme leaves, optional |
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Method :
Remove the
seeds and white membrane from the capsicum, then cut the flesh into
strips 5cm (2 inches) long and 2cm (3/4 inch) thick. Heat the oil in a
large heavy-based frying pan, add the onion and garlic, and cook for 3-4
minutes, or until the onion is softened, but not browned. Add the
capsicum and celery, and cook, stirring occasionally, for a further 2-3
minutes. Add the chopped tomatoes with their juice and 1/2 cup (125ml /
4 fl oz) water. Boil for 10 minutes, stirring frequently. The mixture
will become reduced and sauce-like, but should not be dry. Stir in the
potato cubes. Reduce the heat and simmer, covered, for 30 minutes, or
until the potato is cooked. Stir occasionally during cooking. Season
with salt and freshly ground black pepper, stir in the thyme leaves (if
using), and serve.
Serves 4-6
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