Spiced Tunisian Vegetables

Spiced Tunisian Vegetables

Core recipe

Full-flavoured spicy, stewy mass of purple onions, sweet peppers, tomatoes and garlic. Serve with warmed Turkish bread (pointed), or with a pile of sausages (pointed) or grilled chicken.

Feeds 4

2 onions, peeled and sliced

2 red peppers

4 tomatoes

6 sprigs thyme

3 garlic cloves, smashed

2 tbsp extra virgin olive oil

sea salt and pepper

1 tsp caraway seeds

half tsp paprika

half tsp cayenne pepper

handful of parsley leaves

Heat the oven to 190C/Gas 5. Peel the onions and slice thickly. Cut the peppers lengthwise into thick strips, discarding seeds and central core. Cut the tomatoes in to halves or quarters.

Jumble the onions, peppers, tomatoes, thyme sprigs and garlic in a baking tin, drizzle with the olive oil, and toss lightly. Bake for 30 minutes or until the vegetables have softened and cooked.

Scatter with sea salt, pepper, caraway seeds, paprika and cayenne, add a little extra olive oil and toss well with a couple of wooden spoons until the vegetables collapse into a mushy heap.

Serve hot or warm, scattered with parsley leaves. Serve with Turkish bread, oven-warmed or lightly grilled.