Improvised vegetable stew Recipe

Home -> [Entrees, Soups & Stews, Vegetables] -> [Improvised vegetable stew Recipe]

Improvised vegetable stew

Artist:	_	Yield:	1
Categories:	Entrees, Soups & Stews, Vegetables	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

1	small	Eggplant
1/2		Butternut squash (or
		"pumkin" for the Aussies on
		The list!)
1	med	Potato
		1 ea Red and green bell pepper
		(capsicum)
1		Heaping huge spoonful
		(according to taste) cooked
		Onions*
1	can	Tomatoes and juice
1		Splash red wine
1		Splash balsamic vinegar
1		Veggie stock cube
2		Cloves (few) crushed garlic
1	tsp	Turmeric
1	tsp	Ginger, grated
1	tsp	Cumin
1	tsp	Chili powder

Procedures:

1	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!)
2	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.
3	You can adjust the seasonings to your own taste.
4	i served this over rice steamed with a small handful of sultanas (golden raisins), and it was delicious.
5	*about the onions.
6	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.
7	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.
8	Then let them cook a little longer, until they have a beautiful caramel color and delicious, rich aroma.
9	I keep them stored in the fridge and add them to anything and everything.
10	There"s nothing like them on a veggie pizza to make you forget they don"t make ff cheese in australia (yet!)