Ingredients
- 3 1/2 inch slices of eggplant cubed
- 1 zucchini diced in chunks
- 1/4 red onion diced in chunks
- handful of fresh parsley
- 1 can of diced/unsalted/canned tomatoes
- 1 cup sliced mushrooms
- pinch black pepper
- 1 teaspoon turmeric
- 1/4 teaspoon cardamom
- 1 teaspoon. curry powder
- 1/4 teaspoon cinnamon
- 2 tablespoons red vegan wine vinegar
- 1 tablespoon white distilled vinegar
- 2 teaspoons lemon juice
Directions
Empty the can of tomatoes (juice
included) into a pot and add the
eggplant, zucchini, onions, parsley,
and red pepper.
Cover the pot and
bring the liquid to a boil and allow
the vegetables above to be steamed.
After about 5-8 minutes, add the
remaining ingredients and stir. Allow
the mixture to simmer covered for 15-
20 minutes. Taste and adjust as
desired.
Serves: 5
Preparation time: 10 mins