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Improvised Vegetable Stew
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
1 kleineggplant
1/2 Butternut squash (or
 "pumkin" for the Aussies on
 The list!)
1 mittelPotato
Red and green bell pepper
Heaping huge spoonful
 (according to taste) cooked
1 DoseTomatoes and juice
Splash red wine
Splash balsamic vinegar
Veggie stock cube
Cloves (few) crushed garlic
1 Teelöffelturmeric
1 Teelöffelginger grated
1 Teelöffelcumin
1 Teelöffelchilli powder
die Zubereitung:

Cut up the vegies 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 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!)

Smith, S.Smith34, TXFT40A@Prodigy. Com using Mmconv.

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