Ingredients
- 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
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)