Kenyan Olive Casserole
A hearty Kenyan-inspired casserole made with tenderly cooked vegetables and rich olive flavors.
Ingredients
- ●2 tablespoons olive oil
- ●1 medium onionchopped
- ●2 medium carrotspeeled and chopped
- ●3 medium potatoespeeled and chopped
- ●1 large bell pepperchopped
- ●2 tablespoons tomato paste
- ●1 cup canned diced tomatoes
- ●1 cup olivespitted and sliced
- ●1 large casserolefor baking
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the chopped carrots and potatoes to the pan and cook for another 5 minutes, stirring occasionally.
- 4
Add the chopped bell pepper to the pan and cook for 2 minutes.
- 5
Add the tomato paste and cook for 1 minute, stirring constantly.
- 6
Stir in the canned diced tomatoes and cook for 2 minutes.
- 7
Add the sliced olives to the pan and stir to combine.
- 8
Transfer the mixture to a large casserole dish.
- 9
Season the mixture with salt and black pepper to taste.
- 10
Cover the casserole with a layer of bread or pastry, if desired.
- 11
Bake the casserole in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is golden brown.
- 12
Serve hot and enjoy!