Recipe: Brussels Sprouts Provencal Style (with onion, garlic, tomatoes and olives)

BRUSSELS SPROUTS PROVENCAL STYLE

"This dish can be served as an appetizer or as an accompaniment for eggs, fish, or meat."

1 pound brussels sprouts, trimmed
4 tablespoons olive oil, plus more if needed
2 large onions, chopped
4 garlic cloves, chopped and minced
5 tomatoes, peeled and chopped
1 bay leaf
a pinch of Provencal herbs (thyme, rosemary, basil)
1 (6 ounce) can pitted black olives, drained
salt and pepper

Boil the brussels sprouts in salted water for about 20 minutes. Drain them.

Pour the olive oil into a heavy casserole (cast-iron, if possible). Add the onions, garlic, tomatoes, bay leaf, Provencal herbs, olives, salt, and pepper. Cover the casserole and cook the vegetables over low heat. Stir from time to time, and watch that nothing sticks to the bottom. Cook for about 25-30 minutes.

After 30 minutes, add the cooked brussels sprouts, stir well, and cover the casserole again. Continue cooking over low heat for 8-10 minutes. Remove the bay leaf, check the seasonings, and serve immediately.

Source: Fresh From A Monastery Garden by Brother Victor-Antoine d'Avila-Latourrette