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Title: Improvised Vegetable Stew
Categories: Vegetable Soup
Yield: 1 Servings
| 1 | sm | Eggplant |
| 1/2 | Butternut squash (or | |
| "pumkin" for the Aussies on | ||
| The list!) | ||
| 1 | md | Potato |
| 1 | Red and green bell pepper | |
| (capsicum) | ||
| 1 | Heaping huge spoonful | |
| (according to taste) cooked | ||
| Onions* | ||
| 1 | cn | Tomatoes and juice |
| 1 | Splash red wine | |
| 1 | Splash balsamic vinegar | |
| 1 | Veggie stock cube | |
| 2 | Cloves (few) crushed garlic | |
| 1 | ts | Turmeric |
| 1 | ts | Ginger, grated |
| 1 | ts | Cumin |
| 1 | ts | Chili powder |
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!)
Posted by Lori Bowen previous next