Ingredients (use vegan versions):
- 1 small eggplant
- 1/2 butternut squash (or "pumkin" for the Aussies on the list!)
- 1 medium potato
- 1 each red and green bell pepper (capsicum)
- heaping huge spoonful (according to taste) cooked onions*
- 1 can tomatoes and juice
- splash vegan red wine
- splash balsamic vinegar
- veggie stock cube
- few cloves crushed garlic
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon chili powder
Directions:
Cut up the veggies into chunks of roughly the same size, and cook
over medium high heat in a non-stick skillet (no need to spray!)
I tossed everything around in the skillet for a while, then chucked
it into a casserole dish in the oven on medium-ish heat for 45
minutes while we went out for our pre-dinner walk. You can adjust
the seasonings to your own taste.
I served this over rice steamed with a small handful of sultanas
(golden raisins), and it was delicious.
*About the onions. I think onions make anything taste a little more
delicious, so as often as I need to, I get a couple of pounds (a kilo)
of onions, slice them up in the food processor, put them into the
non-stick skillet with just a little veggie stock (adding more as needed
to stop sticking) over a medium heat, not stirring too often, for about
an hour. After a while, they do stick a bit, and that's a great time
to splash in a little vegan red wine or balsamic vinegar to deglaze the pan.
Then let them cook a little longer, until they have a beautiful
caramel color and delicious, rich aroma. I keep them stored in the
fridge and add them to anything and everything. There's nothing like
them on a veggie pizza to make you forget they don't make ff cheese
in Australia (yet)
Serves:
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