Ingredients
- 1/4 cup olive oil
- 3 leeks, washed and cut into thin 2 inch strips
- 2 shallots, chopped
- 3 cloves garlic, minced and mashed
- 3 carrots, peeled and cut julienne into 2 inch thin strips
- 3 stalks celery, strings removed and cut into 2 inch thin strips
- 14 ounces whole tomatoes, drained (1 can)
- 1 1/2 cups white wine
- 1/2 lemon, juice only
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon rosemary, dried
- 1 teaspoon thyme, dried
- 1/2 cup basil leaves, fresh, and torn into strips
- 6 Greek green olives, pitted
- 6 Kalamata black olives, pitted
- 1 cup beef stock
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 12 figs (fresh or dried) and cut into halves with stems removed
How to Make
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Step 1: In a large skillet over medium heat heat the olive oil and then add the next 3 ingredients (-garlic) and cook until they are wilted.
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Step 2: Stir in the carrots and celery and cook for a few minutes more and then add the canned tomatoes and cook until the liquid begins to evaporate.
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Step 3: If using dried figs add them now with the wine and cook for another 5 minutes.
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Step 4: Stir in the next 11 ingredients (lemon juice - pepper) and cook until sauce thickens and then add fresh figs (if using the fresh).
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Step 5: *** if using fresh figs add to the vegetables and cook for only a few minutes before serving. If using dried figs soak in the wine and add to the vegetables with the wine.
We hope you enjoy this recipe!
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