Goat Ribs with Mediterranean Herbs and Sweet Vegetables

Put some extra virgin olive oil in a pan and then lie previously salted ribs in it. In a separate pot put the rest of olive oil, butter (which is rarely used in Mediterranean food) and crushed herbs and slightly warm this mixture. Spill the mixture over the meat, add some black pepper and put this pan aside for at least an hour - so that the ribs will absorb some herbs and butter flavor.

Put the pan into cold oven and start heating it up to 200 degrees (Celsius). After 15 minutes set the oven's temperature to 180 degrees and bake the ribs for the next 30 minutes. And that's it! In those thirty minutes you can prepare and saute sweet vegetables to have them served with ribs.

I usually prepare all the vegetables right after the first step described above and don't wait for the ribs to be put into the oven. But it's more important that you remember this - you must peel the eggplant - otherwise the vegetables will have some bitter taste (so there would be something wrong with the title - Sweet vegetables - right?). After peeling the eggplant just slice all the vegetables so that you will create thick sticks (about 5 cm long). The onion can be thinly chopped. Don't mix the vegetables together - the sort order for later use will be important as some vegetables need to be cooked more than another!

Put the olive oil in a large pan and sauté the onion for few minutes. First add peppers and carrots, stir and sauté for next few minutes. Than add wine and salt and put the rest of the vegetables, stir and cook for next 15 minutes (or less if you like it 'al dente').

This delicious meal, Goat Ribs with Mediterranean Herbs and Sweet Vegetables, is now ready to eat! It is usually served also with young fresh onion, fresh cold tomato, chopped chili, fried potatoes or green salad. It's all up to you! Bon appetite!