Brussels Sprout in Olive Oil

(Zeytinyagli Bruksel Lahanası)

300 g Brussels sprout, stem side cut off, remove few outer leaves
~1/4 cup extra virgin olive oil (half for cooking, half for after cooking)
7-8 pearl onion, cut in half
1-2 garlic cloves, chopped
2 tbsp crushed tomato, canned
1 tbsp red pepper paste
1 cubanelle pepper, cut in bite size
1 tomato, peeled, diced
10 small-size mushrooms, cut in half
1/3 cup water
1 tsp basil
1 pinch sugar
Salt
Pepper

Bring the water with salt to boil in a medium-size cooking pot at medium heat. Then add in the Brussels sprout, stir. Boil for about 2 minutes, drain.

Saute the onion with 2 tbsp olive oil for about 2 minutes. Add the garlic. When the smell of garlic comes out, add the rest of the ingredients and Brussels sprout, stir. Cook for 15-20 minutes at medium heat. If it necessary you can add a little bit more hot water.

Let it cool down in the pot. Then, place on a serving dish. Pour the rest of the olive oil. Serve at room temperature or chilled.