Date: Sat, 29 Oct 94 07:35:21 +0900
From: Lori Bowen (lori@zikzak.apana.org.au)
Vegetable stew
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 red wine
splash balsamic vinegar
veggie stock cube
few cloves crushed garlic
1 tsp turmeric
1 tsp ginger, grated
1 tsp cumin
1 tsp 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!)
kwvegan vegan