Sweet and sour capsicum, pineapple and basil side dish

The Urban Cook: cooking and eating for a sustainable future, Mark Jensen 2011 Sydney

6 serves

1 large green capsicum (pepper); 1 large red capsicum (pepper); 1 onion; 200g (7oz) peeled pineapple; 2 large tomatoes; 1 celery stalk; 2 tblsp vegetable oil;1 garlic clove crushed; 100g (3 ½ oz) honey; 2 tblsp sugar; 100ml (3½ fl oz) rice vinegar; 1 large handful basil leaves

Dice the capsicum, onion, pineapple and tomatoes into 1cm (1/2 inch) square pieces. Finely slice the celery on the diagonal.

Heat a wok or large frying pan over medium heat and add the oil. When the oil is hot but not smoking, add the onion and fry for 2 minutes. Add the garlic and capsicum and fry until the vegetables just start to soften and colour slightly. Add the pineapple, tomato and celery, then add the honey, sugar and vinegar. Cook for 5 minutes stirring occasionally. Stir in the basil, then season with sea salt and freshly ground black pepper.

Due to food sensitivities our household doesn’t cook with onion and garlic. I think I should have added a tsp of grated ginger instead. But, it was still delicious served with quiche and a green salad, Anne.