1 sm Eggplant
1/2 Butternut squash (or
“pumkin” for the Aussies on The list!) 1 md Potato
1 ea 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 t Turmeric
1 t Ginger, grated
1 t Cumin
1 t 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 <LORI@ZIKZAK.APANA.ORG.AU>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.