Vegatouille

Ingredients (use vegan versions):

• 2 baby eggplants, julienned
• 2 zucchinis, julienned
• 1/2 cup of mushrooms, assorted & sliced
• 1/2 cup of baby corn
• 1 green pepper, diced
• 1 red pepper, diced
• 1 small red onion, diced
• 4 cloves of garlic, minced
• 1/2 cup of snow peas
• 3 tomatoes, chopped
• 1 pear, chopped
• 1/2 cup of olive oil
• 1/2 teaspoon each of salt
• 1/2 teaspoon fresh black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon bazil
• 1/4 teaspoon each of dill weed
• 1/4 teaspoon anise seeds
• 1/4 teaspoon curry
• 1 cup of vegetable stock
• 1/8 cup vegan white wine

Directions:

Fry garlic, anise seeds and 1/2 the onion in the olive oil. Sprinkle some salt & pepper. Add the peppers and 1/2 of the stock. Simmer for 2-5 minutes. Add eggplants and zucchinis, some more salt , pepper and dill. Fry for 5 minutes. Remove mixture. Put tomatoes and rest of stock plus vegan wine in pan and allow to simmer for 8 minutes. Add mushrooms, corn and peas to pan. Cook. Then add curry and cinnamon. Add the pear vegan wine and mixture, and on a low temperature cook for 20 minutes. Serve with a stick of french bread, pita or naan vegan bread. Enjoy!

Serves: 4.

Preparation time: 30.