Improvised Vegetable Stew

Name: Improvised Vegetable Stew
Total time: P1H
Yield: 1
Cuisine: Fusion
Ingredients: eggplant; butternut squash; potatoes; green bell peppers; onions; tomatoes, canned with juice; red wine; balsamic vinegar; vegetable stock cubes; garlic cloves; turmeric; ginger; cumin; chili powder

Submitted by sweetstuff

YIELD

1 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

EACH EGGPLANT
small *

X BUTTERNUT SQUASH *

EACH POTATOES
medium *

EACH GREEN BELL PEPPERS

EACH ONIONS
cooked

EACH TOMATOES, CANNED WITH JUICE

X RED WINE
to taste *

X BALSAMIC VINEGAR
to taste *

EACH VEGETABLE STOCK CUBES *

EACH GARLIC CLOVES
crushed

TEASPOON TURMERIC

TEASPOON GINGER
grated

TEASPOON CUMIN

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!)

Toss 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.

The onions.

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 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.