Improvised Vegetable Stew
19
Ingredients
| 1 | each |
eggplant
small |
* |
| ½ | x |
butternut squash
|
* |
| 1 | each |
potatoes
medium |
* |
| 1 | each |
green bell peppers
|
|
| 1 | each |
onions
cooked |
|
| 1 | each |
tomatoes, canned with juice
|
|
| 1 | x |
red wine
to taste |
* |
| 1 | x |
balsamic vinegar
to taste |
* |
| 1 | each |
vegetable stock cubes
|
* |
| 2 | each |
garlic cloves
crushed |
|
| 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!)
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.
Nutrition Facts
Serving Size 365g (12.9 oz)
