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  Improvised Vegetable Stew
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 205
Ingredients:
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)
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
Instructions:
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 to the Fatfree Dig.
[Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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