Brussels and bean sprouts

 

Sweet and sour vegetables

 
  • 1 EGGPLANT, peeled and cubed
  • 3 TOMATOES, cubed
  • 1 LEEK, sliced
  • 2 STEMS CELERY, sliced
  • 10 OLIVES, halved
  • 1 TBSP CAPERS
  • 3 TBSP VINEGAR
  • 1 TBSP SUGAR

Cook the Brussels sprouts 5 minutes. Stir fry the bacon 5 minutes, add the sprouts and stir fry three minutes more. Add the remaining ingredients and salt to taste and heat two minutes. Serve with rice.

For another recipe with Brussels sprouts, see Brussels sprouts with chestnuts.

Sprinkle the eggplant with ample salt and leave it for 1 hour. Rinse and dry well. Stir fry the egg plant in olive oil for 5 minutes; add the celery and the leek and stir fry 3 minutes more. Add the remaining ingredients and salt and pepper to taste and simmer for 15 minutes.


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