Forever Giardiniera

By blum099

The aroma and taste take me back to my childhood in Malta. My first choice would be to do it the Maltese way
and eat it with Maltese Bread. The closest you are going to get is ciabatta bread, cut horizontally. Smother it
with tomato paste/puree, drizzle with olive oil, then add copious amounts of this heavenly treat!

Ingredients

• 4 Tbsp extra virgin olive oil
• 1 onion, cut into thin rings
• 2-3 garlic cloves, cut into slithers
• 3 red peppers, cut lengthways into medium sized
• pieces (8/9 in total)
• 2 green peppers, cut as above
• 1 small eggplant, cut into medium pieces
• 1 grated carrot
• 1/2 cauliflower (use only its florets and lightly
• steam)
• 1/2 cup of chopped olives
• 1 large green chilli, chopped
• 12 fresh basil leaves, roughly chopped
• 11/2 tsp coriander seeds (a must)
• 6 sundried tomatoes, halved and roughly chopped
• 2 celery sticks, chopped
• 4 chopped artichoke hearts (the ones in a jar with
• olive oil, ready cooked)
• 3 Tbsp sweet corn (this is optional)
• 1 tsp sea salt
• 1 1/2 Tbsp tomato puree
• 1/4 cup agave nectar
• 1/4 cup apple cider vinegar

Preparation

Step 1

1. Heat the oil. Then throw in the
eggplant pieces and the onions.
Allow them to fry until they catch a
little colour.
2. Add the celery. At this point, you
may need to add some extra olive
oil, and shortly after, add the peppers
and continue to stir.
3. Then add the carrot, garlic, chilli and
coriander seeds, and allow to cook
on a low heat for a few minutes.
4. Now add in the tomato puree, and
stir again.
5. Add the remaining ingredients, lower
the heat to the minimum, cover, and
allow to cook gently.